1 tbsp olive oil
1 cup onion, diced
1 green 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
4 cups beef broth
3 tbsp Worcestershire Sauce
2 tsp seasoned salt
2 tbsp Italian Seasoning
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded
Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef
then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in
garlic and stir until fragrant (about 30 seconds).
Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian
seasoning and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light
boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove from heat and stir in the cheddar cheese just before serving. Enjoy!
