1. Brown the Beef
In a large skillet over medium heat, cook the ground beef until fully browned. Drain excess grease.
2. Sauté the Aromatics
Add onion and bell peppers to the skillet; cook about 5 minutes until softened. Stir in garlic during the last minute.
3. Assemble in Slow Cooker
Transfer beef and veggies to a 6-quart slow cooker. Add Italian seasoning, salt, pepper, tomato sauce, diced tomatoes, and beef broth.
4. Slow Cook
Cover and cook on HIGH for 3½ hours to tenderize beef and mellow the tomato sauce.
5. Cook the Pasta
About 1 hour before serving, cook macaroni on the stovetop according to package directions; drain well.
6. Finish the Goulash
30 minutes before serving, stir cooked pasta and frozen peas into the slow cooker. Cover and keep on LOW or WARM until the pasta absorbs some sauce and peas are heated through.
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