Warm, beefy pasta, perfect on a cold day.
- 2 pounds lean ground beef
- 2 large yellow onions chopped
- 3 cloves garlic chopped
- 3 cups water
- 2 15 ounce cans tomato sauce
- 2 14.5 ounce cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried Italian herb seasoning
- 3 bay leaves
- 1 tablespoon seasoned salt or to taste
- 2 cups uncooked elbow macaroni
In a big Dutch oven over medium-high heat, cook and stir the beef, breaking it up as it cooks, until it loses its pink and starts browning, about 10 minutes. Skim off the excess fat and stir in the onions and garlic. Keep cooking and stirring that stuff until the onions are clear, about 10 more minutes.
Stir the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mix and get it boiling over medium heat. Turn the heat down to low, put a cover on, and let it simmer for 20 minutes, stirring occasionally.
Stir the macaroni into the mixture, put the cover back on, and continue to simmer over low heat until the pasta turns tender, about 25 minutes, stirring occasionally. Take everything off the heat, ditch the bay leaves, and serve.