(Recipe is for a LARGE skillet with a lid.)
2 lbs. lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 jar tomato based pasta sauce, approx. 25 oz. (i.e. Ragu Traditional)
2 (14.5 oz) cans diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 teaspoon Italian seasoning
2 bay leaves
2 cups water
Salt & Pepper to taste
12 ounces (4 cups) large elbow macaroni noodles, uncooked
1 cup cheddar cheese
Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add pasta sauce, diced tomatoes, tomato paste, water, and seasonings. Simmer, covered, for 15 minutes.
Add in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes).
Top with cheese and replace the lid. Let sit about 5 minutes or until melted.
Recipe Main Page