Directions

1. Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1½ cups onion and 1 pound beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, 2 teaspoons paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt and ¼ teaspoon pepper; cook, stirring, for 1 minute. Stir in 14 ounces tomatoes and their juices, 8 ounces tomato sauce and 1 cup broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add 1¼ cups macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with 2 tablespoons Parmesan, if desired.