The Best Italian-Style Macaroni Goulash Beef Recipe

When it comes to cozy dinners that warm you from the inside out, my fiancé, Tony, has a knack for making recipes that are, honestly, just what I crave. One of his latest creations, a comforting Italian-style beef goulash, has quickly become a favorite in our home. Picture this: a rich tomato-based broth, lean ground beef, and al dente pasta all simmered together with a touch of spice and finished with a generous sprinkle of parmesan cheese. It’s one of those dishes that fills the house with an amazing aroma, and it tastes even better than it smells.

This recipe is super easy to follow, and it comes together in just under an hour. Perfect for when you want a hearty, honestly delicious meal without spending hours in the kitchen. The flavors meld beautifully with a little simmer time, letting the parmesan rind infuse the goulash with that unmistakable depth that brings it all together.

Let’s dive into Tony’s recipe, which yields around 4 to 6 generous servings—plenty to share or save for leftovers (trust me, it’s just as good the next day!).

---

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2-3 cloves of garlic, chopped
• 1 pinch red pepper flakes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 can Italian-style stewed tomatoes
• 1 can tomato soup concentrate
• 1 parmesan rind (optional but highly recommended)
• 1 14.5 oz can chicken stock
• 1 cup grated parmesan cheese
• 1 lb dried macaroni pasta of your choice

Instructions

Step 1: Brown the Beef

In a large stock pot, heat the olive oil over medium-high heat. Add the lean ground beef, breaking it up with a wooden spoon as it browns. This step is key to building flavor in the soup, so let the beef cook until it’s nicely browned.

Step 2: Add Aromatics – Onions, Peppers, and Garlic

Once the beef is browned, it’s time to add a punch of flavor with onions and green peppers. Toss in the diced onion and green bell pepper, stirring everything around. Sauté for about 5 minutes, or until the veggies are soft and slightly translucent.

Now for the garlic and a little kick of heat. Add in the chopped garlic and a pinch of red pepper flakes. Season with salt and pepper to taste. Stir for another minute, allowing the garlic to become fragrant. Honestly, this stage alone smells amazing—Tony knows how to get my taste buds ready for what’s coming!

Step 3: Pour in the Liquids – Tomatoes, Tomato Soup, and Chicken Broth

Once the garlic is nice and fragrant, it’s time to add the liquid elements. Pour in the can of Italian-style stewed tomatoes, including the juice, along with the tomato soup concentrate. Add the chicken broth, giving everything a good stir to combine.

Step 4: Add the Parmesan Rind and Simmer

One of Tony’s secrets to this dish’s richness is adding a parmesan rind to the pot. If you’ve never cooked with a parmesan rind before, you’re in for a treat—it melts into the broth as it simmers, adding a layer of creamy, nutty goodness that’s honestly out of this world. Cover the pot, reduce the heat to low, and let the soup simmer for about 30 minutes. This slow simmering gives all the flavors a chance to meld together, making each spoonful rich and savory.

Step 5: Cook the Macaroni

While the soup is simmering, cook the macaroni in a separate pot of salted boiling water. You’ll want to cook it until it’s just shy of al dente, as it will continue to soften once it’s added to the soup. Reserve a cup or two of the pasta cooking water in case you need it to adjust the soup’s consistency later.

Step 6: Bring It All Together – Add Pasta and Parmesan

Once the soup has simmered and the flavors have come together, remove the parmesan rind from the pot (it’s done its job!). Add the cooked macaroni into the soup, along with the grated parmesan cheese. If the soup feels too thick, stir in a little of the reserved pasta water until you reach your preferred consistency.

Step 7: Serve and Enjoy

Now it’s time to dig in! Ladle the soup into bowls and, if you’re feeling extra indulgent, sprinkle a little extra parmesan on top. This soup is hearty, comforting, and full of Italian-inspired flavor. It’s perfect for a chilly night or just when you’re in the mood for something, honestly, that feels like a big hug in a bowl.

---

Tips and Variations

• Make it vegetarian: Simply omit the beef and add more veggies or a can of cannellini beans for a protein boost.
• Switch up the pasta: Tony likes using elbow macaroni, but any small pasta shape works well. Try ditalini or mini shells for a fun twist!
• Add some greens: A handful of fresh spinach or kale tossed in right before serving can add a nice color and extra nutrients.