AuthorMike RoboCategoryCasserolesDifficultyBeginnerBrown the ground beef in a large sauce pan, stock pot or Dutch oven, breaking it up as it cooks. When slightly still pink, add in the diced onion. Sauté for 5-10 minutes, and add the minced garlic. Let the garlic warm up for a minute, and then add in the Italian Herbs, Seasoned Salt, and Soy sauce. Let the spices warm up for another few minutes.
Add the tomato sauce, diced tomatoes, and water into the pan along with the Bay Leaf. Cover and simmer for 20 minutes.
Stir in the macaroni, cover again, and let simmer for another 25 minutes, or until the pasta is cooked to your liking. Remove the Bay Leaf, check and adjust for salt and enjoy!
Ingredients
Directions
Brown the ground beef in a large sauce pan, stock pot or Dutch oven, breaking it up as it cooks. When slightly still pink, add in the diced onion. Sauté for 5-10 minutes, and add the minced garlic. Let the garlic warm up for a minute, and then add in the Italian Herbs, Seasoned Salt, and Soy sauce. Let the spices warm up for another few minutes.
Add the tomato sauce, diced tomatoes, and water into the pan along with the Bay Leaf. Cover and simmer for 20 minutes.
Stir in the macaroni, cover again, and let simmer for another 25 minutes, or until the pasta is cooked to your liking. Remove the Bay Leaf, check and adjust for salt and enjoy!
