1cup elbow macaroni
1 lb. lean ground beef
1 cup diced onions
1 clove garlic, mashed
2 Tbs. oil
1 (8 oz) can tomato sauce
Freshly ground black pepper
1 cup ketchup
1 (8 oz) can mushroom stems and pieces, drained
2 Tbs. Worcestershire sauce
1/2 tsp. Italian seasoning
Cook the macaroni in boiling water according to package directions. Drain and set aside. Sauté the meet, onion and garlic in oil until the meat loses its pink color and the onions are tender. Add pepper, tomato sauce, ketchup, mushrooms, Worcestershire sauce and Italian seasoning. Bring mixture to a boil, then simmer gently for about five minutes. Mix in the cooked macaroni and simmer for five more minutes.
1 lb. lean ground beef
1 cup diced onions
1 clove garlic, mashed
2 Tbs. oil
1 (8 oz) can tomato sauce
Freshly ground black pepper
1 cup ketchup
1 (8 oz) can mushroom stems and pieces, drained
2 Tbs. Worcestershire sauce
1/2 tsp. Italian seasoning
Cook the macaroni in boiling water according to package directions. Drain and set aside. Sauté the meet, onion and garlic in oil until the meat loses its pink color and the onions are tender. Add pepper, tomato sauce, ketchup, mushrooms, Worcestershire sauce and Italian seasoning. Bring mixture to a boil, then simmer gently for about five minutes. Mix in the cooked macaroni and simmer for five more minutes.
