Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium sweet onion, diced small
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 2 cups low-sodium chicken broth
• 2 cups Ragu® Old World Style® Traditional Pasta Sauce
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) can mild chili beans, undrained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt and ground black pepper to taste
• 1 1/2 cups uncooked elbow macaroni
• 3/4 cup shredded Cheddar cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
2. Stir in chicken broth, Ragu(R) sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
3. Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.