Step 1

To a very large deep-sided pot or Dutch oven, add the ground beef, ground sausage or whatever combination of proteins you're using, and cook over medium-high heat, stirring and crumbling the proteins as the cook to ensure cooking. If necessary or desired, drain off any fat. I don't drain it even if I have some because the fat will prevent the pasta from sticking. Tip - Begin cooking the pasta while the proteins are cooking.

Step 2

While the proteins are browning, cook the pasta in a separate pot according to package directions. Drain and set aside until step 6.

Step 3

To the Dutch oven with the browned proteins, add the onions, green peppers, and cook for about 3 to 5 minutes, or until beginning to soften; stir frequently.

Step 4

Add the garlic and cook for 1 minute or until fragrant; stir constantly.

Step 5

Add the diced tomatoes, marinara, beef broth, soy sauce, Worcestershire sauce, Italian seasoning, salt, pepper, stir to combine, and simmer uncovered for 10 minutes.

Step 6

Add the cooked pasta and stir to combine.

Step 7

Optionally garish with parsley and serve. Leftover goulash will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. It reheats very well in the microwave.