Yield: 10 Servings
This recipe has always been a part of my family since I was a little kid. I remember my aunt used to make this all the time. I was always a keen observer of her skills. I am so grateful to her for teaching me this family recipe. Now, I get to share it with you as well. How awesome is that? Here you go, friends! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have the most wonderful day, friends, and I hope you are all well today. Don’t forget to share this with your loved ones as well. Enjoy!
2 pounds lean ground beef
2 large yellow onions, chopped
4 cloves garlic, chopped
2 c water
1 c beef broth
Two 15-ounce cans of tomato sauce
Two 15-ounce cans of diced tomatoes
1 tbsp Italian seasoning
1 tbsp oregano
3 bay leaves
2 tbsp Worcestershire sauce
½ tsp salt
½ tsp garlic powder
½ tsp pepper
2 c elbow macaroni, uncooked
1 c shredded cheddar cheese
Place a Dutch oven on the stove and turn the heat to medium-high.
Add the ground beef, then cook until crumbly and brown. Discard any excess grease.
Add the onions and sauté until translucent.
Add 1 cup of beef broth, 2 cups of water, tomatoes, tomato juice, bay leaves, garlic, seasonings, and Worcestershire sauce. Stir until well mixed.
Cover the pot and cook for about 25 minutes.
Add the elbow macaroni and stir until well mixed. Cover again and cook the pasta for about 5 minutes or until firm to bite.
Remove from the heat and discard the bay leaves.
Sprinkle a generous amount of shredded cheddar cheese on top.
Serve and enjoy!