1 (1 lb.) box elbow macaroni
1 1/2 lb. lean ground beef
1 large onion, chopped
1 clove garlic, chopped
1 (28 oz.) can diced tomatoes
1 (28 oz.) can tomato sauce
1 can water (use empty tomato can)
2 tbsp. sugar
salt and pepper, to taste

Cook macaroni according to package directions, drain and set aside.

Brown ground beef with onion and garlic until onions are soft. Add both cans of tomatoes, one can of water and sugar. Season with salt and pepper. Stir to mix all. After it reaches a boil, turn down to low and continue to cook, stirring occasionally. Add a little water if needed.

After 30 minutes add the macaroni to the pot and stir to mix. Simmer an additional 10 to 15 minutes to warm macaroni; it will absorb some of the tomato broth.

Ladle into bowls and serve with green salad and crusty bread.

Submitted by: Patty W.