INGREDIENTS

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 Paula's Deen's House Seasoning
1 tablespoon Seasoned Salt
2 cups elbow macaroni, uncooked

INSTRUCTIONS

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Difficulty: Easy

1. In a Dutch oven, sauté the ground beef over medium-high heat until no pink remains. Break up the meat while sautéing. Spoon off any grease.

2. Add the onions and garlic to the pot and sauté until they are tender, about 5 minutes.

3. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.

4. Place a lid on the pot and allow this to cook for 15 to 20 minutes.

5. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes.

6. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Mix the ingredients together and store in an air-tight container for up to 6 months.
Use as a seasoning on meat and when cooking vegetables.