American Goulash

In a large pot or Dutch oven, brown the ground beef over medium-high heat. Once cooked, drain off the fat.

While the beef is browning, dice the green bell pepper and onion.

In the same pot (you can set the beef aside or cook the veggies in a separate pan), heat the olive oil. Add the diced peppers and onions and sauté for about a minute until slightly softened.

Return the ground beef to the pot with the vegetables. Add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, bay leaves, Italian seasoning, and seasoned salt.

Add the uncooked elbow pasta to the pot and stir everything to combine.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the pasta is tender.

Once the pasta is cooked, remove and discard the bay leaves.

Stir in the shredded cheddar cheese until it's completely melted and incorporated.

Serve hot, optionally with a side of toasted bread.