Categories: Entree - Beef

Ingredients

• 1 T. olive oil
• 8 oz. mushrooms, sliced
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb. lean ground beef
• Salt & pepper
• 1(15-ounce) can tomato sauce
• 1(15-ounce) can diced tomatoes
• 1 T. Italian seasoning
• 1 bay leaf
• 2 T. soy sauce
• 1 T. red wine vinegar
• 3 C. water
• 2 C. elbow macaroni, uncooked

Directions

1. In a large skillet, sauté the mushrooms until browned; add onions and garlic and sauté until translucent. Add the ground beef and salt & pepper; sauté over medium-high heat until no pink remains.

2. Add the tomato sauce, diced tomatoes, Italian seasoning, bay leaf, soy sauce and vinegar. Stir well. Place a lid on the pot and allow this to cook for 15-20 minutes.

3. Add the 3 cups water and elbow macaroni, stir well, return the lid to the pot, and simmer for about 25 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving.

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