Ingredients:
2 lbs. ground beef
1 yellow onion
4 cloves of garlic, minced
3 cups of water
2 -15 oz cans of tomato sauce
2 - 14.5 oz cans of diced tomatoes
3 TBS. soy sauce
2 TBS. dried oregano
2 teaspoons dried basil
2 - bay leaves
1 TBS. seasoned salt
1/2 teaspoon black pepper
2 cups of elbow macaroni, uncooked
Directions:
In a large Dutch oven, over medium heat, cook the meat, breaking it up as it cooks.
Cook until the meat is cooked through and is no longer any pink.
Stir in the onions and garlic.
Cook and stir the mixture until the onions are translucent.
Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper.
Bring the mixture to a boil over medium heat.
Reduce the heat to low and cover.
Simmer 20 minutes, stirring occasionally.
Stir in the pasta.
Cover.
Simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.
Remove from heat, discard bay leaves.
Serve hot or
refrigerate overnight if desired, to marry the flavors.