Michael Symon shares an American twist on goulash

Chef and restaurateur Michael Symon dropped by "GMA3" recently to share an American twist on goulash that's perfect for fall.

Scroll below to check it out.

American Goulash

Ingredients
Kosher salt
1 pound elbow macaroni
2 tablespoons extra-virgin olive oil
1 pound ground beef
Freshly ground black pepper
1 medium yellow onion, finely chopped
3 medium garlic cloves, minced
2 tablespoons fresh thyme, finely chopped
2 tablespoons tomato paste
28-ounce can crushed tomatoes
1/4 cup freshly grated Parmesan cheese

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Directions

Add 2 tablespoons salt to a large pot of water and bring to a boil over high heat. Add the pasta and cook, stirring occasionally so it doesn't stick together, for 2 minutes less than the package directions. Reserve 1/2 cup of the pasta water, drain the pasta.

Set the same large pot over medium-high heat. Add the olive oil and heat to shimmering, then add the ground beef. Season with a pinch of salt and twist of pepper. Cook, stirring with a wooden spoon to break up the meat, until lightly browned, about 3 minutes.

Add the onion, garlic and thyme, and cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. Add the tomato paste and tomatoes, season with salt and pepper, and bring to a simmer. Add the drained pasta and reserved pasta water and continue cooking until slightly thickened, about 5 minutes.

Remove from the heat, stir in the parmesan and serve.