1 lb. ground beef
1 c. uncooked elbow macaroni
1/2 c. minced onion
1/2 c. chopped green pepper
1 tsp. salt
1/8 tsp. pepper
2 (8 oz.) cans tomato sauce
1 c. water
3 tsp. Worcestershire sauce

Cook beef in large skillet until it loses redness; drain fat. Stir in macaroni, onion, pepper, salt and green pepper. Cook stirring until macaroni is somewhat transparent. Add sauce, water and Worcestershire sauce. Cover and simmer 20 minutes on low. Stir. Let stand 5 minutes with heat off.