1 c. elbow macaroni
1 lb. lean ground beef
1 c. diced onions
1 clove garlic, mashed
2 tbsp. oil
2 (8 oz.) cans tomato sauce
Freshly ground pepper
1 (8 oz.) can mushroom stems & pieces, drained
2 tbsp. Worcestershire sauce
1/2 tsp. italian seasoning

Cook the macaroni in boiling water according to package directions. Drain and set aside.

Saute the meat, onion and garlic in oil until the meat loses its pink color and the onions are tender. Add pepper, tomato sauce, catsup, mushrooms, Worcestershire sauce and Italian seasoning.

Bring mixture to a boil, then simmer gently for about 5 minutes. Mix the cooked macaroni and simmer 5 more minutes.