Sloppy Joe and Macaroni Casserole

3 tablespoons dark brown sugar
3 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
One 15-ounce can tomato sauce
2 tablespoons EVOO
1 1/2 pounds ground beef
Kosher salt and freshly ground pepper
3 to 4 cloves garlic, finely chopped
1 red bell pepper, seeded and finely chopped
1 onion, finely chopped
1 cup beef broth
12 ounces elbow macaroni with ridges
2 cups shredded yellow Cheddar



Preheat the oven to 400 degrees F.
Combine the brown sugar, vinegar,
Worcestershire sauce and tomato sauce
in a small bowl. Heat the EVOO in a large
 skillet or Dutch oven over medium-high
heat. Add the beef and cook until well
browned. Season with salt and lots of
pepper. Add the garlic, bell peppers and
onions and cook, stirring, for 5 minutes.
Pour the tomato mixture over the beef,
add the beef broth and stir until well
combined. Simmer until thickened, 5 to
10 minutes.
Meanwhile, cook the macaroni in a
large pot of salted boiling water until
not quite tender, about 5 minutes.
Drain and add to the sauce. Pour the
mixture into a casserole dish and top
with the cheese.
Bake until the casserole is bubbling and the
top is browned.