Start by heating a large skillet over medium high heat.Use a wooden spoon to break up the beef then season with worcestershire sauce, seasoned salt, and pepper.
Bring the mixture to a simmer.Season with sugar, italian seasoning and salt and pepper.Add in everything else, except for the macaroni and parsley, and simmer for about 3 hours on low.
Cook until browned, crumbling it into very small pieces as it cooks.Cover with the lid and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
In a large saucepan over medium heat, brown beef along with onion and garlic.Just before serving, stir in the cheese.In a large pot, brown the meat (2 pounds) over medium heat, breaking up the meat as it cooks into small pieces.
Cook the beef and veggies:Add the elbow pasta, tomato sauce, diced tomatoes, and worcestershire sauce.
Simmer for about 20 minutes, with cover on.Stir in the beef stock, tomato sauce, diced tomatoes with their juice, paprika, worcestershire sauce (if using), and season with salt and pepper.Add the garlic, stir in to combine, and cook for about a minute or until fragrant.
Reduce heat to low and add italian seasoning, paprika, garlic powder and salt.Stir in the onions (1 large) and garlic (4 large cloves).
8 oz elbow macaroni, 15 oz tomato sauce, 15 oz diced tomatoes, 1 tbsp worcestershire sauce.Season the ground beef and onion with salt, pepper, paprika, onion powder, and italian seasoning.
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The Philadelphia Flyers re-signed defenseman Egor Zamula to a two-year contract on Sunday.
The team said the deal carries an average annual value of $1.7 million.
The 24-year-old Zamula put up 21 points (five goals, 16 assists) in 66 regular-season games in Philadelphia in 2023-24. He had two power-play goals, most among Flyers defensemen.
The Flyers signed the Russia native as an undrafted free agent in 2018. In parts of four seasons with Philadelphia, he's played in 92 games and recorded 25 points (five goals, 20 assists).
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