Instructions:
In a large pan, heat the oil and sauté the diced onions with a generous pinch of salt.
Add in the ground beef and break it down while cooking. Add another generous pinch or two of salt, along with the oregano, garlic, and paprika.
Incorporate the pureed tomatoes, bring the mix to a simmer, then reduce the heat to low and let it cook for an hour.
Meanwhile, boil the macaroni until it’s half cooked. Drain the noodles and mix them into the tomato sauce. (Note: I used the entire box of macaroni to stretch the meal over two servings. However, if you prefer a more beefy and tomato-rich dish, consider using only half the box). Stir the macaroni well into the sauce.
Transfer the mix to a large baking dish and cover it with foil. This can be stored in the refrigerator for up to two days, or frozen for a few weeks.
When ready to serve, bake the refrigerated casserole in a preheated oven at 400 degrees Fahrenheit until it’s thoroughly heated (typically about 45 minutes if starting from room temperature).
Just before serving, remove the foil, sprinkle the macaroni with cheddar and mozzarella cheeses, and broil until the cheese turns bubbly and slightly golden.
Enjoy this hearty, cheesy, and family-friendly dish!
