Brown the Meat: In a large Dutch oven over medium heat, combine the ground beef and ground pork. Break the meat apart and season with half (1/2 Tb) of the salt. Cook for approximately 10 minutes until the meat is fully browned.

Sauté Vegetables: Add the diced onion, celery, and jalapeño to the pot. Continue to cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add Seasonings: Stir in the minced garlic, paprika, thyme, sugar, the remaining salt (1/2 Tb), and black pepper. Mix thoroughly to ensure the meat and vegetables are evenly coated with the seasonings.

Simmer the Sauce: Pour in the diced tomatoes, tomato puree, and vegetable stock. Add the bay leaves. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cook uncovered for 20 minutes, stirring occasionally. If the sauce becomes too thick during simmering, add a little extra vegetable stock.

Finish and Serve: Remove the bay leaves. Stir in the cooked elbow noodles and mix well to combine the pasta with the goulash sauce. Taste the goulash and adjust the seasoning (salt, pepper, or sugar) as desired. Serve immediately while hot.