1 lb. elbow macaroni
2 cans tomato sauce
1 can diced tomatoes (no salt added)
~2 lbs. ground beef
3 bay leaves
3 cloves garlic, minced
2 small onions, diced
1 bell pepper, diced
2 1/2-3 cups water
3 tbls. Italian seasoning
garlic powder
pepper
red pepper flakes
3 tlbs. low sodium soy sauce
12 oz. packaged sliced white mushrooms
dash olive oil
sour cream, for topping
This is one of those glorious one pot wonders. I used my dutch oven. Brown the beef and drain excess fat. Saute onion and bell pepper in a couple splashes of olive oil for about 7 minutes. Add garlic and saute 1 additional minute. Return beef to pot. Add mushrooms, tomato sauce, diced tomatoes, water, bay leaves, soy sauce and spices. Stir to combine. Cover and simmer for 20 minutes on medium heat stirring every so often. While you're waiting...have some wine, you deserve it...you're making a fabulous dinner!!
Dump in the elbow macaroni and cover for an additional 20 minutes or until pasta is done (checking/stirring frequently) and maybe refill your fancy wine glass or red Solo cup... Remove bay leaves and serve with a dollop of sour cream.
Cook time: 1 hour 30 minutes
Servings: 8-10
Notes: This is a comfort food for me because my mom and grandfather made this dish when I was younger. It's kind of like spaghetti, but a little different and everything is in one large pot. This is not a spicy dish so husband added his usual Tabasco on top. We both gobbled up large helpings! It also smells great in the kitchen. Leftovers are awesome too. Enjoy!!
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