INGREDIENTS
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3 tablespoons Domino dark brown sugar
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3 tablespoons red wine vinegar
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3 tablespoons Worcestershire sauce
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One 15-ounce can Hunts tomato sauce
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2 tablespoons EVOO
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1 1/2 pounds ground beef (80-to-85-percent lean)
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Kosher salt and freshly ground pepper
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3 to 4 cloves garlic, finely chopped
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1 red bell pepper, seeded and finely chopped
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1 onion, finely chopped
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1 cup College Inn beef broth
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12 ounces elbow macaroni with ridges
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2 cups Kraft shredded yellow Cheddar
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1/2 cup chopped crisp deli-style dill pickles