Start by heating a bit of vegetable oil in a large skillet. Add ground beef and cook it on medium-high heat until browned. Break it apart with a spoon as it cooks and drain any excess fat.

Throw in the diced onion and minced garlic. Sauté everything together for another 2-3 minutes until the onions turn soft and fragrant.

Add in the tomato sauce, diced tomatoes, paprika, oregano, basil, salt, and pepper. Stir well to combine all the ingredients. Lower the heat and allow the sauce to simmer for about 10 minutes. This will help the flavors blend beautifully.

While your sauce simmers, boil a pot of salted water. Cook the elbow macaroni according to the package instructions, ensuring it’s al dente. Once cooked, drain and set aside.

Add the cooked pasta directly into your skillet with the sauce. Stir until the macaroni is completely coated. Taste-test and adjust your seasoning if needed.

Ladle the goulash into bowls or plates, and for an extra touch, garnish with freshly chopped parsley. This brightens the dish and adds a pop of color!