- 2 lbs ground beef
- 1 yellow onion chopped
- 3 cloves garlic minced
- 2 15-oz. cans diced tomatoes undrained
- 2 15-oz. cans tomato sauce
- 3 cups water
- 2 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 2 tsp seasoned salt
- 16 oz. elbow macaroni
In a Dutch oven or large saucepan, cook ground beef over medium heat until no longer pink. Drain grease. Add onion and garlic and cook for 3 minutes, or until soft and fragrant.
Add diced tomatoes, tomato sauce, water, Worcestershire sauce, Italian seasoning, seasoned salt and elbow macaroni to the pan. Mix well and bring to a boil. Reduce to medium-low heat, cover pan and simmer for 25-30 minutes or until pasta is cooked through.
Remove from heat and serve immediately!
The seasoned salt in the recipe might seem weird, but don’t skip it! It adds the perfect amount of seasoning. When I’ve skipped this ingredient in the past, I’ve noticed a difference in overall flavor of the dish.
Replace all or a portion of the water in the recipe with LOW SODIUM beef broth for an even more flavorful meal.
Try replacing the ground meat (or a portion of it) with ground pork for an added kick of flavor.
For a healthier version of this comforting meal, replace the beef with ground turkey or chicken.
Sprinkle shredded cheddar cheese or Parmesan over the top just before serving for an extra cheesy version of this dish.
Add 2 bay leaves and/or a splash of red wine to the pot before cooking for extra flavor.
Add a chopped green bell pepper to the onion mixture for added texture and flavor. Red, yellow, orange or green peppers would all taste great.
Calories: 511kcal | Carbohydrates: 45g | Protein: 27g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 709mg | Potassium: 499mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg