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In Dutch Oven: cook ground beef until no longer pink and crumbled up.
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Add onion and garlic, cook until onions are translucent
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Add water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, seasoned salt, pepper and bay leaves.
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Stir well to combine.
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Bring up to a boil over medium heat, turn heat down to low, cover, and let simmer for 20 minutes.
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stirring occasionally.
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After 20 minutes has passed, remove lid and add uncooked elbow macaroni, stir well to combine.
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Make sure heat is low, cover and let simmer for 25 minutes, or until pasta is tender.
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(my pasta was done after 15 minutes)
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Remove bay leaves, let cool, then refrigerate overnight.
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11
It tastes much better on day two!
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If you must, you can eat some after cooking, topped with some sharp shredded cheddar cheese.
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13
I ALWAYS have some right after, very good right after cooking, and very good the next day too!
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Like most said, it's just a personal preference!
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:-)
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**from www.gottawantseconds.com, I just doubled checked the original recipe pertaining to the oregano, and it does say 2 Tablespoons.
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I would suggest to cut it down to 2 teaspoons, cause I'm betting that's what they meant to type.
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You can always add more if you would like!
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I transferred it exactly from the original.
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Sorry to whoever didn't like this due to the oregano.
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Happy Cooking!
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22
**
