American Goulash

In a large pot or deep skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onions are translucent. Drain the excess grease.
1 pound ground beef, 1 large onion
Add the minced garlic to the pot and cook for an additional 30 seconds.
2 cloves garlic
Add the diced red bell pepper and cook for another 2 minutes.
1 red bell pepper
Stir in the smoked paprika, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Cook for 1 minute.
1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon black pepper
Pour in the tomato sauce, fire-roasted diced tomatoes, and beef broth. Bring the mixture to a simmer.
15 ounces tomato sauce, 14.5 ounces canned fire-roasted diced tomatoes, 2 cups beef broth
Add the elbow macaroni, making sure that it is covered by the liquid. Reduce the heat, cover the pan, and simmer for about 20 minutes or until the macaroni is tender.
2 cups elbow macaroni
Remove the pan from the heat and let it sit for 5 minutes for the sauce to thicken.
Serve it hot and garnish with chopped parsley if desired.
Fresh parsley or cilantro