Categories: Ground Beef, Main Dish

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, minced
• 1 red bell pepper, chopped medium
• 1 celery rib, chopped medium
• salt
• 2 garlic cloves, minced (or pressed)
• 1 -1 1/2 lb lean ground beef
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 1 1/2 cups low sodium chicken broth
• 8 ounces elbow macaroni
• ground black pepper

Directions

1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.

2. Add in the onion, bell pepper, celery, and 1/2 teaspoon salt; cook/stir often, until softened, 5-7 minutes.

3. Stir in the garlic; cook until fragrant, about 30 seconds.

4. Add in the beef and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.

5. Stir in the tomato sauce, diced tomatoes with their juices, and chicken broth; then add in the pasta.

6. Cover, increase heat to med-high, and cook, stirring often and adjusting heat to maintain a vigorous simmer, until the pasta is tender, 9-12 minutes.

7. Season with salt and pepper to taste and serve.

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