ground beef, 93% lean
yellow onions, chopped
2 Lg clove
1 1/2 c
tomato sauce, 15 oz.
petite diced tomatoes, 14.5 oz.
1 1/2 Tbsp
elbow macaroni, uncooked
1In a large Dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's 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, cover, and simmer 20 minutes, stirring occasionally.
Stir in the pasta, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and refrigerate, if possible, overnight. If you must, you could serve it, but it's much better if you wait until the next day and reheat it.
You can also add a can of corn, ½ cup celery, ½ cup green bell pepper , different types of cheese, or even, no cheese at all.
2Nutrition Facts Per Serving:
Calories 140.4 - Total Fat 4.3 g - Saturated Fat 1.3 g - Polyunsaturated Fat 0.1 g - Monounsaturated Fat 0.0 g - Cholesterol 40.0 mg - Sodium 822.5 mg - Potassium 211.6 mg - Total Carbohydrate 13.1 g - Dietary Fiber 2.4 g - Sugars 4.1 g - Protein 13.4 g