1 lb. elbow macaroni
1 (29 oz.) can tomato sauce
1 (14 oz.) can whole peeled tomatoes
1 lb. ground meat
1 lg. onion
4 cloves garlic
Salt
Pepper

Boil macaroni according to directions on box. Drain and set aside. Peel and dice onions and garlic.

In an 8 quart pot brown ground meat, onions and garlic. Drain excess fat. Pour in tomato sauce and tomatoes with 2 cans water from the tomato sauce can. Salt and pepper to taste. Stir and bring to boil. Reduce heat and cover. Simmer 45 minutes, stirring occasionally. Remove from heat. Stir in cooked macaroni and let stand 5 minutes.