1 c. elbow macaroni
1 lb. lean ground beef
1 c. diced onions
1 clove garlic
2 tbsp. oil
1 (9 oz.) can tomato sauce
1 c. catsup
2 tbsp. Worcestershire sauce
1/2 tsp. Italian seasoning
1 (6 oz.) can V-8 juice
Mushrooms (optional)

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

Saute meat, onion and garlic in oil until meat loses its pink color and onions are tender. Add dash of pepper, tomato sauce, catsup and mushrooms (optional), Worcestershire sauce and Italian seasoning. Bring to boil and simmer gently for 5 minutes.

Add V-8 juice and bring to soft boil. Mix in the cooked macaroni and simmer for 5 minutes, stirring occasionally, until sauce thickens.