skip to main content


Featured in the Honolulu Star-Advertiser on April 1, 2020.




  • 2 teaspoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • Salt and pepper to taste
  • 1 teaspoon tomato paste
  • 1 1/4 cups low-sodium beef broth
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 1/2 cups uncooked macaroni
  • 1 cup shredded cheddar
  • Freshly chopped parsley, for garnish


In a large skillet, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for about 1 minute more. Add ground beef and cook until browned and no longer pink, about 6 minutes. Drain and return to pan. Season with salt and pepper to taste. Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika; stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes. Stir in cheese and remove from heat. Garnish with parsley before serving. Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
400 calories, 19 g fat, 8 g saturated fat, 70 mg cholesterol, 700 mg sodium, 30 g carbohydrate, 3 g fiber, 6 g sugar, 25 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.