Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 large yellow onion, finely diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium beef bone broth
  • 14.5 oz canned fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 cups dry elbow macaroni
  • 2 cups fresh spinach
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a 6-quart Dutch oven over medium-high heat, add the ground beef. Break it apart with a wooden spoon and cook until deeply browned and caramelized. Drain any excess rendered fat if necessary.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent and vegetables begin to soften.
  3. Stir in the minced garlic, tomato paste, smoked paprika, and dried oregano. Cook for 2 minutes until the tomato paste darkens in color and smells fragrant.
  4. Pour in the beef bone broth, fire-roasted tomatoes (with juices), and Worcestershire sauce. Bring the mixture to a gentle boil.
  5. Add the dry elbow macaroni. Reduce heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
  6. Turn off the heat. Fold in the fresh spinach until wilted. Garnish with fresh parsley and serve immediately.