1 c. elbow macaroni
1 lb. lean ground beef
1 c. diced onions
1 clove garlic (mashed)
2 tbsp. oil
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1 tsp. salt
1 c. catsup
2 tbsp. Worcestershire sauce
1/2 tsp. Italian dressing

Cook macaroni according to directions. Drain and set aside. Saute meat, onion, garlic in oil until meat loses its pink color and onions are tender. Add remaining ingredients. Bring mixture to a boil and simmer for 5 minutes. Mix in the cooked macaroni and simmer 5 more minutes. Yield 8 servings.