Directions

1. Chop onion. Roughly chop the roasted peppers and set aside.
2. Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add ground beef, onion, Italian seasoning, salt, and pepper and cook, breaking up the meat occasionally with a spatula, until beef is no longer pink, about 5 minutes.
3. Stir in macaroni, marinara sauce, diced tomatoes, broth, red peppers, and Worcestershire sauce and bring to a simmer over medium heat. Cover and simmer, stirring frequently, for 8 minutes.
4. Reduce heat to medium-low and continue to cook, covered, stirring frequently, until the pasta is tender and most of the liquid has been absorbed, 5-7 minutes.
5. Remove goulash from heat and stir in half of the cheese. Sprinkle a little more cheese over the top, and serve the rest on the side. Add a little parsley if you like. Chill any leftovers airtight up 2 days, then reheat in a microwave or in a nonstick skillet over medium heat with a splash of water to loosen the sauce, if necessary, until hot.