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1 pound ground beef
1 small onion, diced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced garlic
1 1/2 cups elbow macaroni uncooked
2 cups water
14.5 ounces stewed tomatoes, undrained
8 ounces tomato sauce
2 teaspoons sugar
1 Tablespoon Italian seasoning


Brown ground beef and diced onions in a large skillet. Drain excess grease if needed and add back to skillet. Season beef with salt and pepper.
Cook over medium low heat at a low simmer until the elbow macoroni is cooked to desired texture, approximately 10 minutes. If the pasta soaks up all the liquid and isn’t cooked through, add a little bit more water.
Season with salt and pepper to taste. Top with grated Parmesan if desired.

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