Dice the onion; crush a few cloves of garlic, and sauté in a deep saucepan along with a tablespoon of olive oil over medium-high heat.
Boil water and cook 1 lb. elbow noodles according to package directions.
Stir the onion mixture for several minutes or until the onion is soft and translucent.
Add ground beef to the onion mixture. Stir well, breaking apart the beef. Continue to sauté for about 5 minutes, or until the beef is fully cooked. Season to taste with salt and pepper, or a teaspoon or two of ground cumin, if desired.
Empty the two cans of stewed tomatoes into the beef-onion mix; follow immediately with two tablespoon of Worcestershire sauce. Let simmer 5 minutes, or until your elbow noodles are done.
Drain the elbows, and combine the sauce and noodles in whichever pan is larger. Mix well and let set for a few minutes, so "the flavors will marry," as my mother says.
Serve while hot, with some grated cheese.
This recipe dedicated to my eastern PA + NJ homies.
Submitted by: Peter Johnstone
