Servings: 6 people
Equipment
- 1 Stove
Ingredients
- 1 lb ground beef
- 1 diced onion
- 1/2 tsp each of salt and pepper
- 1 tsp each of onion powder, paprika, and Italian season
- 1 TBSP Worcestershire sauce
- 1 TBSP minced garlic
- (2) 8 oz cans of tomato sauce
- 15 oz can of diced tomatoes
- 2 bay leaves
- 1 1/2 cups of beef broth
- 2 cups of elbow macaroni
- shredded cheddar cheese
Instructions
- Brown ground beef and a diced onion in a skillet over medium heat and season with salt, pepper, onion powder, Italian seasoning, and paprika.
- Drain grease from meat once it is browned. Add minced garlic and Worcestershire sauce. Add two cans of tomato sauce, diced tomatoes, beef broth, and elbow macaroni.
- Stir well and add the two bay leaves on top. Let it start to bubble. Turn heat down to medium low and cover with a lid.
- Cook for 12-15 minutes or until pasta is cooked and liquid has reduced. Remove bay leaves and stir well.
- Serve and top with shredded cheddar cheese.
- Enjoy! Let me know if you try it out!
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