This recipe was the jam I'd come back to that day - I'd be faulting my mom nonstop to cook it for me


1 pound of ground beef
1 onion cut into cubes
3 cups of beef broth
1 can (14.5 ounces) chopped tomatoes
A can (29 ounces) of tomato sauce
1 tablespoon of Worcestershire sauce
2 tablespoons of brown sugar
1 teaspoon each of dried oregano, basil and oregano
2 bay leaves
2 cups elbow macaroni
1 tablespoon of olive oil
3 minced garlic cloves


1. Heat olive oil in saucepan on medium heat. Add the chopped onion and minced garlic. Frying onion to it becomes translucent and smells of garlic.
2. Adding minced meat to pot. Cook it, breaking it up with a spoon, until it's browned and just cooked through.
3. Boy meat broth, diced tomatoes and tomato sauce. Stir well to homogeneous.
4. Adding brown sugar, Worcestershire sauce, dried basil, dried oregano, dried thyme, and bay leaves to the saucepan. stir to combine ingredients.
5. Bring soup to boil, & lower the heat. Cover the pot and let it simmer for 20 minutes to allow the flavors to meld together.
6. Meanwhile, cook elbow macaroni separately according to package instructions, until al dente. Drain and set aside.
7. After soup has simmered, remove the bay leaves from the pot. Tasted and adjust seasonings if need
8. Adding cooked elbow macaroni to the soup and stir well to combine.
9. Allow soup to simmer for an additional 5 min to allow the noodles to absorb some of the flavours.
10. Serve!