serves 10

1 Tbsp olive oil
1 onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 cloves garlic, pressed or minced
2 15 oz cans tomato sauce
2 15 oz cans petite diced tomatoes
3 Cups beef broth
3 Tbsp Worcestershire Sauce
3 tsp seasoned salt
2 Tbsp Italian Seasoning
3 bay leaves
2 Cups macaroni noodles, uncooked
1 Cup cheddar cheese, shredded

1. Add olive oil to large pot over medium-high heat.
2. Add in the onion, bell pepper and ground beef. Season with salt and pepper. Cook until beef is no longer pink.
3. Drain any excess fat and return pot to stove top.
4. Add in garlic and stir until fragrant (about 30 seconds).
5. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil.
6. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
7. Salt and pepper to taste. Remove the bay leaves.
8. Garnish with cheddar cheese just before serving.

1 Tbsp olive oil
1/2 or 1 small onion, diced
1/2 green bell pepper, diced
1 lb. ground beef, lean
2 cloves garlic, pressed or minced
1 15 oz cans tomato sauce
1 15 oz cans petite diced tomatoes
1 1/2 Cups beef broth
1 1/2 Tbsp Worcestershire Sauce
1 1/2 tsp seasoned salt
1 Tbsp Italian Seasoning
2 bay leaves
1 Cups macaroni noodles, uncooked
1/2 Cup cheddar cheese, shredded

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