Ingredients
Method
Brown the Beef:
- Heat a large Dutch oven or stock pot over medium heat.
- Add the ground beef and cook, breaking it into chunks with a wooden spoon, until browned.
- Use a slotted spoon to transfer the beef to a plate lined with paper towels to drain.
Cook the Vegetables:
- Pour off all but 1 tablespoon of the rendered fat (or add olive oil if necessary).
- Add the onion, celery, carrots, and bell pepper. Cook over medium heat for about 5 minutes until softened.
Add Seasonings and Tomato Base:
- Stir in the garlic and tomato paste, cooking for about 30 seconds until fragrant.
- Add oregano, salt, and pepper, stirring to combine.
Incorporate Liquids and Beef:
- Stir in the diced tomatoes, beef broth, and red wine (if using).
- Return the cooked ground beef to the pot and mix well.
Simmer the Soup:
- Bring the soup to a rapid simmer, then reduce the heat to medium-low. Cover the pot and simmer for about 20 minutes.
- If adding elbow macaroni, stir it in halfway through simmering and cook until tender.
Serve:
- Ladle the soup into bowls and serve hot. Pair with bread, crackers, or a fresh salad for a complete meal.
Notes
- Customizable Ingredients: Swap in your favorite vegetables or add beans for extra heartiness.
- Pasta Tip: Only add pasta if you plan to serve the soup immediately. Pasta can absorb liquid and become mushy when stored.
- Storage: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Gluten-Free Option: Use gluten-free pasta or omit the pasta altogether for a gluten-free version.
- Alcohol-Free Option: Replace red wine with an equal amount of beef broth for a rich flavor without the alcohol.