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mattlacasse
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To a very large deep-sided pot or Dutch oven, add the ground beef, ground sausage or whatever combination of proteins you're using, and cook over medium-high heat, stirring and crumbling the proteins as the cook to ensure cooking. If necessary or desired, drain off any fat. I don't drain it even if I have some because the fat will prevent the pasta from sticking. Tip - Begin cooking the pasta while the proteins are cooking.
While the proteins are browning, cook the pasta in a separate pot according to package directions. Drain and set aside until step 6.
To the Dutch oven with the browned proteins, add the onions, green peppers, and cook for about 3 to 5 minutes, or until beginning to soften; stir frequently.
Add the garlic and cook for 1 minute or until fragrant; stir constantly.
Add the diced tomatoes, marinara, beef broth, soy sauce, Worcestershire sauce, Italian seasoning, salt, pepper, stir to combine, and simmer uncovered for 10 minutes.
Add the cooked pasta and stir to combine.
Optionally garish with parsley and serve. Leftover goulash will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. It reheats very well in the microwave.