Instructions

• In a large saucepan or Dutch oven set over medium-high heat, add the 1 pound ground beef and the finely chopped small onion. Cook, breaking the meat into pieces, until the meat is mostly browned and the onion is softened, about 5 minutes. Drain off excess fat and return the beef and onion to the pot.
• Add the 1 pound cavatappi (or other small pasta), 4 cups chicken broth (or water), 8 ounces tomato sauce, 1/2 cup ketchup, 1 tablespoon packed brown sugar, 1 tablespoon white vinegar, 1 tablespoon Worcestershire sauce, and 1 teaspoon dried mustard to the pot. Stir to combine.
• Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is tender and the sauce has thickened, about 10 to 12 minutes.
• Taste and season with salt and freshly ground black pepper to your preference (a suggested starting point is 1/2 teaspoon salt and 1/4 teaspoon pepper).
• Serve hot. If desired, top with 2 cups shredded cheddar cheese and allow to melt, add hot sauce to taste, and garnish with 2 tablespoons minced fresh parsley.