1 lb. ground beef
1 c. uncooked elbow macaroni
1/2 c. chopped onion
1/2 c. green pepper
1/8 tsp. garlic powder
1/4 c. vegetable oil
3 c. (24 oz.) tomato juice
1 tsp. salt
1/4 tsp. Worcestershire sauce

Saute beef, macaroni, onion, green pepper in hot oil until macaroni turns slightly yellow. Drain; add tomato juice and seasonings. Bring to boil. Cover and simmer 20 minutes. Then uncover and simmer until sauce is reduced to the way you like it. Note: Do not leave on heat much past the above time. But, once cooked, it refrigerates wonderfully and heats up very well.