kosher salt
3/4 of 1 lb. box of elbow macaroni, cooked al dente and drained
1 and 1/2 lb. ground beef
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
2 tbsp. brown sugar
1 large can crushed tomatoes crushed tomatoes
2 tbsp. Worcestershire sauce
2 tbsp. chili powder
1/4 c. freshly chopped parsley, plus more for garnish
1 and 1/2 c. grated mozzarella, divided
1 cup grated cheddar cheese
In a large skillet over medium-high heat, brown beef, breaking up meat with a spoon. Season with salt and pepper, then drain fat. Add garlic and onions and cook until softened for a bout 2 minutes, then add brown sugar, tomatoes, Worcestershire, and chili powder. Simmer for 10 minutes. Add pasta to skillet over low heat. Stir in parsley and half the cheese, toss together to evenly coat pasta. Top with remaining cheese and cover with lid to melt. Garnish with parsley and serve immediately.
