Ingredients
Method
Cook the Pasta:
- Bring a large pot of salted water to a boil (use about 1 tablespoon of salt for 2 quarts of water).
- Cook the macaroni according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water, and set aside.
Brown the Ground Beef:
- While the pasta cooks, heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. Stir infrequently to allow the beef to develop a nice sear.
Cook the Onions:
- Once the beef is mostly cooked, add the chopped onions.
- Cook for 4–6 minutes, or until the onions are soft and translucent.
Add Seasonings and Tomatoes:
- Stir in the seasoned salt, chili pepper flakes, and celery seed.
- Add the diced tomatoes (with their juice) and Worcestershire sauce.
- Mix everything together and simmer over medium heat for 5 minutes to let the flavors meld.
Combine the Pasta and Sauce:
- Add the cooked macaroni to the skillet with the beef and tomato mixture.
- Stir to combine, adding a splash of the reserved pasta water if the mixture seems too dry.
Finish and Serve:
- Mix in the chopped parsley and cook for another 5 minutes.
- Taste and adjust seasoning with kosher salt and freshly ground black pepper.
- Serve hot, garnished with additional parsley if desired.
Notes
- Cheesy Option: Stir in shredded cheddar or Parmesan for a cheesy twist.
- Make It Spicy: Add more chili pepper flakes or a dash of hot sauce for extra heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezer-Friendly: This dish freezes well. Cool completely, then freeze in a freezer-safe container for up to 3 months.
- Gluten-Free: Use gluten-free pasta to make this dish gluten-free.
- Vegetarian Version: Substitute the ground beef with plant-based crumbles or diced mushrooms.