Substances:
1 tablespoon olive oil
1 cup onion, diced
1 inexperienced bell pepper, diced
2 kilos. floor beef, lean
3 teaspoons garlic, minced
2 cans of 15 oz tomato sauce
2 cans (15 oz) small diced tomatoes
3 cups beef broth
3 tablespoons Worcestershire sauce
2 teaspoons seasoned salt
2 tablespoons Italian seasoning
3 bay leaves
2 cups macaroni noodles, raw
1 cup cheddar cheese, grated
Directions:
Add olive oil to a big saucepan over medium-high warmth.
Add the onion, bell pepper and floor beef then cook dinner till the meat is not pink.
Drain off any extra fats and return the pan to the range.
Add garlic and stir till aromatic (about 30 seconds).
Pour within the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles.
Stir and produce the combination to a boil.
Cut back warmth to a lightweight simmer and stir sometimes till pasta is tender, about 20 minutes.
