Source: Every mid-century American Mother.

There are a million versions out there. Make this as easy or complicated as you wish.

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 chopped onion

• 1 pound lean ground beef

• 1 large cloves garlic, minced

• 2 teaspoons paprika (optional)

• 1 teaspoon Italian seasoning (optional

• salt and pepper

• 1 (14 ounce) can diced tomatoes, undrained

• 1 (8 ounce) can tomato sauce

• 8 oz. elbow macaroni

• Grated Parmesan cheese (optional)

Instructions:

1. In a large pot half full of boiling water add the macaroni and cook 7 min. While that is cooking:

2. Heat oil in a large saucepan over medium-high heat. Add garlic and after a min onion sweat the onion and garlic

3. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.

4. Add seasoning.

5. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes.

6. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes

7. Sprinkle with Parmesan, if desired.

Notes:

To make ahead: Refrigerate goulash for up to 2 days. Reheat before serving.