The classic meaty, tomato-y pasta dish, great for the cold seasons.
- 2 pounds lean ground beef
- 2 large yellow onions chopped
- 6 cloves garlic chopped
- 2 15 ounce cans tomato sauce
- 2 14.5 ounce cans diced tomatoes
- 3 cups water
- ½ cup sofrito sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Italian seasoning
- 1 tablespoon seasoned salt or to taste
- 3 bay leaves
- 2 ½ cups uncooked elbow macaroni
Heat a big pot over medium-high heat. A Dutch oven works, too. Add the beef in there and cook and stir it until it's browned and crumbly, about 10 minutes. Drain the beef and ditch the grease. Stir in the onion and garlic and continue to cook and stir until the onion is translucent, about 10 minutes.
Stir the tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into the beefy mix and get that stuff boiling. Turn the heat down to low, cover the pot, and let it simmer while stirring occasionally until the flavors have blended, about 20 minutes.
Pour the macaroni into the mix, put the cover on the pot, and let it keep simmering until pasta turns tender and the flavors have completely blended, about 25 minutes. Ditch the bay leaves and serve.