1 lb. lean ground beef
5 or 6 c. boiling water
2 env. dry onion soup mix
1 bay leaf
1/4 tsp. ground black pepper
1 (4 oz.) can sliced mushrooms, drained
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
1 1/2 c. uncooked elbow macaroni

In a large 12-inch skillet with lid, cook hamburger until it loses its red color; break meat up with spoon as it cooks. Stir in 5 cups boiling water, onion soup mix, bay leaf, pepper, mushrooms, tomato sauce, and red wine. Heat mixture to boiling. Stir macaroni into boiling liquid; return to boiling. Reduce heat, cover and boil slowly, stirring frequently, 25-30 minutes or until pasta is cooked through. Add additional boiling water, if needed.

Makes 6 servings.