1 tablespoon olive oil
1 cup onion, diced
1 green bell pepper, diced
2 pounds. ground 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, uncooked
1 cup cheddar cheese, grated
Add olive oil to a large saucepan over medium-high heat.
Add the onion, bell pepper and ground beef then cook until the beef is no longer pink.
Drain off any excess fat and return the pan to the stove.
Add garlic and stir until fragrant (about 30 seconds).
Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles.
Stir and bring the mixture to a boil.
Reduce heat to a light simmer and stir occasionally until pasta is tender, about 20 minutes.