This isn't fancy but it's my comfort food. My family has been making this and calling it macaroni since before I was born. It's a super simple recipe that I cook mostly in the winter. Across the Midwest US this is known as (American) Goulash.
I start with 1 Kg (2 lb) ground beef, a large onion, 600 g (4 cups) of macaroni elbows (or other unit pasta), two 798 ml (27 oz?) cans of crushed or diced tomatoes, dry basil, dry oregano, garlic powder, salt, and the secret ingredient, ketchup.
I dice up the onion, heat up a deep frying pan, add a bunch of butter (30 ml, 2 T), and toss in the onions frying them until they start to caramelize. Then I add in the ground beef and fry it until there is no more visible red and I think it's mostly cooked. Next I add in all of the diced/crushed tomatoes, a palm full (seriously, that's how I do it...maybe between 15 ml and 30 ml (1T and 2T) each of dry basil and dry oregano, around 5 ml (1 t) of garlic powder, and around 10 ml (2 t) of salt. Finally, I add a good squirt of ketchup (maybe...250 ml, 1 c). I stir it up, bring it to a simmer, and turn the heat down to hold the simmer.
Next, I boil the elbows until they are al dente. When the elbows are ready I drain them and shake the colander to get rid of as much water as possible then dump the elbows into the sauce and mix. From there it goes straight into bowls.
Between you and me, I think it's actually better the next day fried in a frying pan with butter but that's just me...and my father...and my son.
I cook the same dish with small variations (i change herbs and spices from time to time and sometimes add crushed tomatoes instead of ketchup) pretty often too. Quick and tasty. That's hardly a goulash though.
Not a real goulash but they call it goulash in Michigan and other places. My family has always just called it macaroni. I started calling it goulash as a joke when one of my coworkers told me it was goulash.
Do you pan fry it in butter the next day?