Ingredients :
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce (I normally go with Hunt’s)
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning (I went with McCormick)
3 bay leaves
3 tablespoons soy sauce (I went with Kikkoman; another good choice would be San-J)
1 tablespoon House Seasoning (mix together one part pepper, one part garlic powder, and four parts of salt, and use a tablespoon of that mixture)
1 tablespoon seasoned salt
2 cups Barilla elbow macaroni, uncooked
Instructions:
Saute the ground beef in a Dutch oven over medium-high heat until no pink remains. Break up the meat while sauteing. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and let it sit about 30 minutes more before serving
