American Goulash

In a large pot or Dutch oven, brown the ground beef over medium-high heat.

While the beef browns, dice the onion.

When the beef is almost fully browned, add the diced onion to the pot. Cook for about 3 minutes, until the onions become translucent.

Drain the excess grease from the beef and onions, then return the mixture to the pot.

Add the drained petite diced tomatoes, tomato sauce, tomato paste, and diced green bell pepper.

Stir in the minced garlic, dried basil, parsley flakes, brown sugar, 1/2 tsp salt, and black pepper.

Pour in 2 cups of water, stir everything to combine, and bring to a low boil.

Once boiling, cover the pot, reduce the heat to low, and simmer for 1.5 hours, stirring occasionally.

After about 1 hour and 20 minutes of simmering, stir in the beef broth.

Towards the end of the sauce's simmering time, cook the pasta. Bring 1.5 quarts of water and 1/2 tsp of salt to a boil in a separate pot.

Add the macaroni pasta to the boiling water and cook for about 8 minutes, or until al dente.

Drain the cooked pasta and add it to the pot with the goulash sauce.

Stir to combine everything and remove from the heat.

Serve hot, topped with shredded parmesan cheese if desired.