Ingredients

• 1 pound lean ground beef
• 1 large onion (chopped)
• 2 cloves garlic (minced)
• 2 cups marinara (or tomato-based pasta sauce, approx. ½ of a 26 oz jar)
• 1 ¾ cups beef broth or water (or as needed)
• 14.5 ounces canned diced tomatoes (with juices)
• 3 tablespoons tomato paste
• 1 green bell pepper (diced, optional)
• 1 ½ teaspoons Italian seasoning
• 1 bay leaves (2 if they are small)
• salt & black pepper to taste
• 1 ¼ cup elbow macaroni noodles (uncooked)
• ½ cup cheddar (or mozzarella cheese, shredded, optional)

Directions

• 1. Gather all ingredients. Pots & Pans. Measuring utensils.
• 2. Chop onions, peppers. You can put all of this into one bowl. Mince garlic.
• 3. Put your beef broth or Better than Bouillon in a small saucepan and turn on to warm.
• 4. In a bowl put your can of diced tomatoes, tomato paste, Italian seasoning, and bay leaves.
• 5. Measure out your macaroni.
• 6. In a large skillet cook ground beef over medium high heat until no pink remains. Now add onions and pepper. Cook another 4-5 min. Add garlic, cook for 1-2 minutes. Drain any fat.
• 7. Add water or broth, pasta sauce, diced tomatoes, tomato paste, green peppers (if using), seasonings, & bay leaves. Simmer, covered, for 15 minutes.
• 8. Add in the elbow macaroni and continue to simmer, covered, stirring occasionally, until pasta is tender (about 20 minutes).
• 9. Remove & discard bay leaves. Top with cheese if using and replace the lid. Let rest about 5 minutes or until cheese is melted.

Nutrition