1 lb. lean ground beef
1 c. elbow macaroni, dry
2 (12 oz.) cans tomato juice
1 tbsp. dried onion flakes
2 tsp. Worcestershire sauce
2 tsp. oregano
2 tsp. garlic powder

In a large frying pan brown ground beef and drain off fat. Stir in dry elbow macaroni until well mixed. Add the tomato juice and spices and stir until well mixed.

Bring the mixture to a boil, then lower the heat, cover and simmer for 20 minutes. Remove lid and continue to simmer until desired thickness. Low fat, high carbohydrate and very filling before baseball games! (This recipe can also be doubled.)