Pasta and Beef 'Goulash'

Ingredients

• Nonstick cooking spray
• Salt
• 1 pound gluten-free elbow macaroni
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 pound 93% ground beef
• 1 clove garlic, minced or put through a garlic press
• 1 can tomato sauce
• 6 ounces cheddar cheese, grated

Directions

1. Heat the oven to 375ºF. Coat a 13 by 9-inch baking dish, or another roomy oven-safe dish, with a light layer of nonstick cooking spray. Put a large pot on the stove, fill it three-quarters of the way with water, cover it, and bring it to a boil over high heat. Place a colander in the sink so it is ready when the pasta is done. Once the water is boiling, add 1 tablespoon salt and the pasta. Stir it for about 30 seconds with a wooden spoon, then continue cooking, giving it an occasional stir.
2. Meanwhile, warm the oil in a large nonstick skillet over high heat until it looks glossy and hot, but before it smokes. Add the onion and cook, stirring often with a wooden spoon, until it has softened, about 3 minutes. Stir in the garlic and 1/2 teaspoon salt, and cook until the mixture is fragrant and softened.
3. Add the ground beef to the pan. Cook it, using a wooden spoon or heatproof spatula to break it apart, until it is browned and cooked through, about 4 minutes. If there is extra fat in the pan and you want to remove it, spoon it off and discard it.
4. Mix three-quarters of the tomato sauce into the beef mixture, then turn the heat down to low. If you have not looked at the pasta yet, now is the moment.
5. When the pasta has boiled for about 10 minutes, test it to see if it is done. Pour it into the colander to drain, then transfer it back to its pot.
6. Add the beef sauce to the pasta and stir with a wooden spoon until everything is combined. Spoon the mixture into the prepared baking dish. Spread the remaining tomato sauce over the top, then scatter the cheese evenly across it.
7. Bake until the sauce is bubbling and the cheese has browned, about 15 minutes.