1 c. elbow macaroni
1 lb. lean ground beef
1 c. diced onions
1 clove garlic, mashed
2 tbsp. oil
1 (8 oz.) can tomato sauce
Pepper
1 c. ketchup
1 (8 oz.) can mushroom stems and pieces (drained)
2 tbsp. Worcestershire sauce
1/2 tsp. Italian seasoning

Cook macaroni in boiling water according to package directions. 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, ketchup, mushroom, Worcestershire sauce and Italian seasoning.

Bring mixture to boil, then simmer gently for about 5 minutes. Mix in the cooked macaroni and simmer for 5 more minutes. Makes 8 servings (270 calories).