*Ingredients
°1 tablespoon olive oil
°1 cup onion, diced
°1 green bell pepper, diced
°2 pounds. ground beef, lean
°3 teaspoons garlic, minced
°2 can 15 oz tomato sauce
°2 cans (15 oz) small diced tomatoes
°3 cups beef broth
°3 tablespoons Worcestershire sauce
°2 teaspoons seasoned salt
°2 c macaroni noodle
°1 c cheddar cheese
*Methods
Add olive oil to a large saucepan over medium-high heat. Add the onion, bell pepper and ground beef then cook until the beef is no longer pink. Drain off any excess fat and return the pan to the stove. Adding garlic and stirring until fragrant (for 31 seconds).
Pour into tomato sauce, dice tomatoes, beef broth, part sauce, seasoned salt, Italian vinaigrette, laurel leaves and dried macaroni noodles.
Stirring and bring the mix to a boil. Reduce heat to a light simmer and stir occasionally until pasta is tender, about 20 minutes.
Remove the bay leaves and stir in the cheddar cheese just before serving.
Enjoy !
