American Goulash

This recipe, pretty much just as I received it from the Food Network, is a serious crowd pleaser.  The kids at the table were especially enthusiastic.  Not to be confused with Hungarian goulash although there is some paprika thrown in to pay homage to its namesake.

Heat the oil over medium heat in a Dutch oven  or a skillet large enough to hold all ingredients.  Add the onions and sauté until they have softened, about 5 minutes. Add the garlic and continue cooking until the garlic is aromatic, another minute or so.

Add the ground beef and cook while breaking it up with a wooden spoon until the beef is no longer pink, about 7-8 minutes.  Add the salt, pepper, paprika and Italian seasoning to the beef and stir to combine.  Cook while continuing to stir the mixture until the paprika has begun to toast and become aromatic, about 1-2 minutes.  Star in the tomato paste and stir until well combined, then cook until the paste thickens and begins to darken, about 2 minutes.

Add the diced tomatoes, tomato sauce, Worcestershire sauce and beef broth to the beef mixture and stir to combine.  Reduce heat to medium-low, add the cavatapppi.  Cook while stirring occasionally until the pasta is al dente, about 8-10 minutes.

Remove the pot from the heat and gently stir in the parsley and shredded cheese until the cheese has melted.