2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked
– 1 cup salt
– 1/4 cup pepper
– 1/4 cup garlic powder
All you need to do is to mix the ingredients together and store in an air-tight container for up to 6 months and use as a seasoning on meat and when cooking vegetables.
Saute in a Dutch oven the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt, add 3 cups water. Stir well. Next, place a lid on the pot and allow this to cook for 15-20 minutes. Now, add the elbow macaroni, stirring well, return the lid to the pot, and simmer for 30 minutes. Make sure to turn off the heat, remove the bay leaves, and allow the mixture to sit for another 30 minutes before serving.
Serve with garlic bread and a salad.