3/4 of a 1 pound box of elbow macaroni
3 cups of beef broth
1 large sweet onion (diced)
1 can of petite diced tomatoes
1 can of stewed tomatoes
one small can of tomato sauce
1/2 tsp salt
How To Make It:
( cook 3/4 of a 1 pound box of elbow macaroni, drain and set aside)
Brown 2 lbs. of ground beef and drain.
When browning the meat add 1/2 tsp salt and 1 tsp. pepper, 1 large sweet onion (diced) 1 LG bell pepper (diced)
Add 1 can of petite diced tomatoes and 1 can of stewed tomatoes-both are 14.5 oz. cans and one small can of tomato sauce.
Then add a 24 oz. (can or jar) of pasta sauce.
Then add 1 tbsp. Italian seasoning, 1 tbsp. paprika, 2 tbsp. minced garlic, 1 tbsp. chopped basil, 1 tbsp. chili powder, 1 tbsp. soy sauce, 1 tbsp. Worcestershire sauce. Now… add 3 cups of beef broth. Then toss in 2 bay leaves.
(to be removed before eating) Mix all together.
Now add the 3/4 of a box of PRECOOKED elbow macaroni and Stir all together.
then simmer everything for about 15 to 20 minutes.
I then put it into my CrockPot on warm until we are ready to eat it to allow all of the flavors to continue to marinate.
NOTE: If it becomes to dry for your liking just add some more beef broth.