6 servings serving suggestions: garlic bread and a salad
30 ounce tomatoes diced canned
30 ounce tomato sauce canned
2 cups elbow macaroni uncooked
3 cloves garlic chopped
0.3 cup garlic powder
2 tablespoons penzey's southwest seasoning italian
2 pounds ground beef lean
0.3 cup pepper
1 cup salt
1 tablespoon lawry's seasoned salt
3 tablespoons soya sauce
3 cups water
2 large onions yellow chopped
Equipment
pot
dutch oven
Directions
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease.
Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.
Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.
Place a lid on the pot and allow this to cook for 15 to 20 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. 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.
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.
