How to do it:
(cook 3/4 of a 1 pound box of elbow macaroni, drain and set aside)
Brown 2 pounds. ground beef and drain.
When the meat is browned, add 1/2 tsp. salt and 1 tsp. bell pepper, 1 large sweet onion (diced) 1 lg bell pepper (diced)
Add 1 can small diced tomatoes and 1 can stewed tomatoes, both weigh 14.5 oz. tins and a small can of tomato sauce.
Then add a 24 oz. (can or jar) of pasta sauce.
Then add: 1 tbsp. Italian seasoning, 1 tbsp. paprika, 2 tbsp. minced garlic, 1 tbsp. chopped basil, 1 tbsp. chilli powder, 1 tbsp. soy sauce, 1 tbsp. Worcestershire sauce. Now… add 3 cups of beef broth. Then add 2 bay leaves.
(to be removed before eating) Mix everything together.
Now add 3/4 of a box of pre-cooked macaroni and stir everything together.
then simmer everything for about 15 to 20 minutes.
I then put it in my CrockPot warm until we are ready to eat it to allow all the flavors to continue marinating.