1 (16 oz.) pkg. elbow macaroni
2 lb. ground beef
2 tbsp. olive oil
1 medium white onion, chopped
2 ribs celery, diced
1 carrot, diced
1 garlic clove, diced
6 cups water
1 bay leaf
2 (15 oz. ea.) cans crushed tomatoes with juice (Hunts)
palmful crushed parsley
salt and pepper, to taste

Cook the macaroni to slightly underdone. Drain and set aside.

Brown ground beef in large stockpot till no longer pink. Drain fat and set aside.

In same large stockpot heat olive oil. Add diced onion, celery, carrot and garlic. Sauté till soft and onions are translucent. Add ground beef back in. Add water and heat till boiling, stirring occasionally.

Add bay leaf. Add crushed tomatoes and do not drain juice. Bring back to simmer. Adjust seasonings with parsley, salt and pepper to taste.

Finally, add cooked macaroni and heat till macaroni is cooked through. Remove bay leaf before serving.

Serve hot. Top with grated cheese if desired and serve with Italian bread!

Submitted by: Dave Brown