This Goulash recipe offers a rich and comforting flavor profile. The tender ground beef is seasoned with aromatic ingredients like paprika, Italian seasoning, and garlic, providing a robust and savory base. The combination of diced tomatoes, tomato sauce, and beef broth creates a hearty, tomato-forward sauce, while the Worcestershire sauce adds depth of flavor. The addition of sharp cheddar cheese and parsley at the end brings a creamy and fresh finish, elevating the dish with a delightful blend of textures and tastes.
1 lb Rastelli’s Ground Beef (85/15)
1 tbsp Olive Oil
1 medium Yellow Onion, diced
3 cloves Garlic, minced
Salt + Pepper
1 tsp Paprika
2 tsp Italian Seasoning
1 tbsp Tomato Paste
1 15oz can Diced Tomatoes
1 15oz can Tomato Sauce
1 tsp Worcestshire Sauce
1 cup low-sodium Beef Broth
8 oz Cavatappi Pasta
4 oz shredded Sharp Cheddar Cheese
2 tbsp Parsley, chopped
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes. Add salt, pepper, paprika, and Italian seasoning to the beef, stir to combine. Stir the tomato paste into the beef mixture to coat, then cook for 2 minutes.
Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Enjoy!