1 lb. ground beef
1 c. onions, chopped
2 cloves garlic, minced
3 c. water
1 (13 3/4 oz.) can beef broth
1 (29 oz.) can tomato sauce
2 tbsp. parsley, chopped
1 tsp. chili powder
1/4 tsp. sweet basil
1/4 tsp. oregano
3 1/2 c. elbow macaroni

In 4 quart saucepan, brown ground beef until almost done; drain off excess fat. Add onion and garlic, cook until onion is tender but not brown. Stir in water, beef broth, tomato sauce and seasonings. Bring to a boil. Add elbow macaroni and return to a boil. Cover and cook, stirring frequently, about 12 minutes or until elbow macaroni is tender. Salt and pepper to taste. Sprinkle with Parmesan cheese. Serves 8.