Grandma’s Goulash

In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if needed.

Add the diced onion and minced garlic, cooking until the onion becomes soft and translucent (about 3-4 minutes).

Stir in the diced tomatoes, tomato sauce, and beef broth. Add the paprika, Italian seasoning, salt, and pepper. If using, add the bay leaf. Bring to a gentle simmer.

Reduce heat to low and let the sauce simmer for 10-15 minutes to develop flavors.

Stir in the elbow macaroni, ensuring it is fully submerged in the sauce. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender.

Remove the bay leaf (if used), taste, and adjust seasonings as needed. If desired, stir in shredded cheddar cheese for a creamy finish. Garnish with chopped parsley and serve warm.