1 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
Freshly ground black pepper
1 (8 oz.) can mushroom stems and pieces, drained
2 tbsp. Worcestershire sauce
1/2 tsp. Italian seasoning

Cook the macaroni in boiling water according to package directions. Drain and set aside.

Saute the meat, onion, and garlic in oil until the meat loses its pink color and the onions are tender. Add pepper, tomato sauce, catsup, mushrooms, Worcestershire sauce, and Italian seasoning.

Bring mixture to a boil, then simmer gently for about 5 minutes. Mix in the cooked macaroni and simmer for 5 more minutes.