Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside.
Heat oil in another skillet over medium-high heat. Saute onion, bell pepper, carrots, celery, and garlic in the oil until onions are soft and slightly translucent, 4 to 6 minutes. Add chili powder, onion powder, garlic powder, celery salt, and red pepper flakes and continue to saute until fragrant, 1 to 2 minutes. Add cooked ground beef, tomato puree, tomato paste, vinegar, molasses, mustard, and brown sugar. Bring to a boil; reduce to a simmer, cover, and let cook while preparing pasta.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until almost tender yet firm to the bite, about 6 minutes. Drain.
Transfer macaroni to the Sloppy Joe sauce and continue simmering until noodles are tender and have absorbed the sauce, 5 to 7 minutes. Season with salt and serve.
Nutrition Facts (per serving)
| 595 | Calories |
| 17g | Fat |
| 82g | Carbs |
| 30g | Protein |
