American goulash with minced meat and pasta

Ingredients:

• 1 tbsp. l. olive oil
• 1 medium onion, diced
• 3 cloves garlic, crushed
• 450 g of ground beef
• 1 teaspoon paprika
• 2 tsp Italian seasoning
• 1 tbsp tomato paste
• 1 can (425 g) canned diced tomatoes
• 1 can (425 g) of canned tomato sauce
• 1 teaspoon Worcestershire sauce
• 1 cup lightly salted beef broth
• 220 g of cavatappi pasta
• 110g sharp cheddar, grated on a coarse grater (about 1 cup), + extra for serving
• 2 tbsp chopped fresh parsley + extra for serving

Preparation:

1. Heat olive oil in a heavy-bottomed wok or saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2. Add the ground beef and cook, stirring and breaking up any lumps with a wooden spoon, until browned and darkened, about 8 minutes. Add 1 teaspoon of salt, some freshly ground black pepper, paprika, and Italian beef seasoning and toss to combine.
3. Cook, stirring, until the paprika begins to brown and become fragrant, about 1 minute. Stir the tomato paste into the browned ground beef to coat, then cook until the paste thickens and darkens, about 2 minutes.
4. Add chopped tomatoes, tomato sauce, Worcestershire sauce, and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. Bring to a simmer over medium heat.
5. Reduce heat to medium and add the cavatappi pasta. Cook, stirring occasionally, until al dente, 8-10 minutes.
6. Remove the pan from the heat. Gently stir in the parsley and cheddar until the cheese begins to melt. Divide the goulash into 6 deep bowls and sprinkle with grated cheese and finely chopped parsley.