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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 lb beef, ground |
1 cup onion, chopped |
2 cloves garlic, minced |
3 cups water |
1 (13 3/4 ounce) can beef broth |
1 (29 ounce) can tomato sauce |
2 tablespoons fresh parsley, chopped |
1 teaspoon chili powder |
1/4 teaspoon sweet basil |
1/4 teaspoon oregano |
4 cups elbow macaroni, uncooked (16 oz) |
Directions:
1. In 4-quart saucepan, brown ground beef until almost done; drain off excess fat. Add onion and garlic and cook until onion is tender but not brown.
2. Stir in water, beef broth, tomato sauce and seasonings; bring to a boil.
3. Add elbow macaroni and return to a boil.
4. Cover and cook, stirring frequently, 12 minutes or until elbow macaroni is tender.
5. Salt and pepper to taste; sprinkle with Parmesan cheese.
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