1 lb. ground beef, fried, drain grease
1 (6 oz.) can tomato sauce
1 can vegetables, drained (peas, corn, green beans, etc.)
1/2 lb. elbow macaroni (curly or shell works also)
1 sm. onion, chopped or diced (if desired)
1/2 green pepper, chopped or diced (if desired)
Drop of vegetable oil

1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. marjoram
1/8 tsp. red pepper
1/8 tsp. seasoning salt
1/8 tsp. sage

In Dutch oven: Boil water with a dash of salt and one drop of vegetable oil. When water is boiling add macaroni and lower temperature to allow noodles to cook thoroughly without being tough. When noodles are almost soft, add can of vegetables and let cook with noodles, about 5 minutes.

While macaroni is cooking, brown the ground beef in a frying pan and drain the grease. Add onion or green pepper just before ground beef is finished browning. After drained, add can of tomato sauce and any spices you desire. Cook on low for about 5 minutes.

Drain the macaroni in a colander. Mix ground beef mixture and macaroni gently until macaroni is evenly coated with ground beef mixture.