1 1/2 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
Black pepper
1 (8 oz.) can mushrooms, drained
3 tbsp. Worcestershire sauce
1/2 tsp. Italian seasoning

Cook macaroni. Drain and set aside.

Saute meat, onion and garlic in oil until meat loses its pink color and onions are tender. Add pepper, tomato sauce, mushrooms, Worcestershire sauce and Italian seasoning. Bring mixture to a boil, then simmer for 5 minutes. Mix in cooked macaroni and simmer for 5 more minutes.