- 1
4/5
(2 Votes)
Ingredients
- 1 lb. lean ground beef
- 1/2 large onion, diced
- 1/2 bell pepper, diced (opt)
- 1 8 oz. can tomato sauce
- 1/2 cup V8 juice
- 1 8 oz. can diced tomatoes (with garlic, if you can find)
- 1 cloves garlic, chopped
- 1/2 tsp. Italian seasoning
- 1 tsp. Lawry's season salt (more to taste)
- 1/2 tsp. chili powder (more or less to your taste)
- 1 bay leaves
- 1 cup dry elbow macaroni ( I like the big fat ones)
- salt and pepper to taste
Preparation
Step 1
In a large skillet, brown beef over medium-high heat until cooked all the way through. Drain off any fat. Add onions and peppers (if using) and continue cooking until tender (about 5 min).
Add tomato sauce, V8 juice, tomatoes, garlic, Italian seasoning, season salt and chili powder.
Cover and continue cooking for around 20 minutes.
Add macaroni and stir well.
Put the lid back on and cook for an extra 20 minutes, or until macaroni is tender.
Turn off the heat and let the pot sit covered for bit, or until the liquid has been absorbed.
Add your salt and pepper when you plate it up.