– 1 tablespoon olive oil – ½ large onion diced – 1 pound ground beef * – 4 cloves garlic crushed or minced – ¼ cup (60g) tomato paste – ½ teaspoon salt – ½ teaspoon dried oregano – ½ teaspoon dried basil – ¼ teaspoon ground black pepper – Pinch red pepper flakes optional – 1 28-ounce can crushed tomatoes * – 2 cups chicken broth – 1 tablespoon soy sauce – 2 bay leaves – 6 ounces (about 1 ½ cups) elbow macaroni – 1 cup (4oz) shredded cheddar cheese
Cook the onions until softened, and brown your ground beef.
Add garlic, tomato paste, and spices, and cook until fragrant.
Add tomatoes, soy sauce, and bay leaves, and bring to a simmer.
Simmer for 25 minutes and then add pasta. Cover and cook until pasta is al dente.
Top with shredded cheese, cover, and let sit for 2 to 3 minutes.
Once cheese is melted, spoon into bowls, serve, and enjoy!