Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 15 oz tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp granulated sugar
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz elbow macaroni or egg noodles
  • 2 cups sharp Cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions:

  1. Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking dish.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef, 1 finely diced yellow onion, and 2 finely diced celery stalks. Cook until the beef is browned and the vegetables are translucent. Drain any excess grease.
  3. Stir in 2 minced garlic cloves and cook for 1 minute.
  4. Add 15 oz tomato sauce, 2 tbsp tomato paste, 1 tsp Worcestershire sauce, 1 tsp granulated sugar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until the mixture is uniform and simmer gently for 5 minutes.
  5. While the sauce simmers, boil a large pot of salted water. Cook 12 oz elbow macaroni or egg noodles until they are 2 minutes shy of al dente, then drain.
  6. Stir the drained pasta into the beef sauce until well coated.
  7. Pour half of the beef and pasta mixture into the prepared baking dish. Sprinkle with half of the 2 cups shredded Cheddar cheese and 1/2 cup grated Parmesan cheese.
  8. Top with the remaining beef and pasta mixture, then cover the top with the remaining Cheddar cheese.
  9. Bake for 25 minutes until the cheese is bubbling and golden brown, and the ground beef has reached a safe internal temperature of 160°F (71°C).