1I season this with a small amount of salt and pepper only, and let the beef and tomatoes flourish in their own goodness. You could add some dry Italian Seasoning or that of choice.
2Fry hamburger with a little salt and pepper added until done. I mash coarse with a wire potato masher in the pan. Leave a little chunky. Add fine diced onions if desired half way into cooking. In separate pan heat water for Macaroni. Add a little salt and a teaspoon of oil to water. Cook Macaroni.
3Push hamburger to one side and tilt pan. I find most of the liquid to be juices. If grease is excessive spoon some off. Retain the juices.
4Add the canned tomatoes and tomato sauce and 1/2 cup water to frying pan. If using whole tomatoes, chop them up some.
5Stir and scrape bottom of frying pan. Add drained macaroni to fry pan and stir well. Simmer for 10 or 12 minutes. Taste and adjust salt and pepper.
6Serve with some sliced buttered bread of choice. Flavor improves after a day or two in fridge if you can keep it that long. Freezes well. Most Pasta gets a little soft after freezing or re-heating, but I don't mind that a bit.