Ingredients:
- 1 tbsp. olive oil
- 1 cup onion, diced
- 1 red bell pepper, diced
- 2 lbs. ground beef, lean
- 3 tsp. garlic, minced
- 2 15 oz. cans tomato sauce
- 2 15 oz. cans petite diced tomatoes
- 3 cups beef broth
- 3 tbsp. Worcestershire Sauce
- 2 tsp. seasoned salt
- 2 tbsp. Italian seasoning
- 3 bay leaves
- 2 cups macaroni noodles, uncooked
- 1 cup cheddar cheese, shredded
Directions:
- Add olive oil to a large pot over medium-high heat. Add in the onion, bell pepper and ground beef. Cook until beef is no longer pink. Drain any excess fat and return the pot to the stove top.
- Add in garlic and stir. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring the mixture to a boil.
- Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
- Remove the bay leaves and stir in the cheddar cheese.
