16 oz. uncooked elbow macaroni
1 1/2 pounds lean ground beef
1 cup chopped onion
4 garlic cloves, minced
1 small can tomato paste
8 oz. tomato sauce
1 tbls. chili powder
2 tsp. paprika
1 tsp. oregano
2 14 1/2 ounce cans of diced tomatoes with green peppers and onions, undrained
1 cup shredded cheddar cheese, sharp or mild
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
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Heat a large skillet sprayed with cooking spray over medium-high heat. Brown the ground beef until no longer pink, and crumbling with spoon; remove beef from pan to colander and drain. Return pan to heat and add onion and garlic; saute for 2 minutes or until onions are just soft. Stir in tomato paste, diced tomatoes, tomato sauce, chili powder, paprika, oregano, salt, pepper, and reserved beef. Cover and simmer for 20 minutes.
While the sauce simmers, heat a large pot of salted water and cook macaroni according to package directions. When done, drain and return to pot. Combine macaroni with sauce and serve immediately. Sprinkle cheddar cheese to taste over each serving.
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