EAST TEXAS (KLTV) - 12-ounce bag large elbow macaroni
15 ounce can tomato sauce
1 1/2 tsp Italian seasoning
1 pound lean ground beef
1/2 medium onion, chopped
2 cloves garlic, minced (or two teaspoons if using jarred garlic, or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
In a large skillet with deep sides (such as a chicken fryer) or a Dutch oven et over medium heat, crumble the ground beef and begin to allow it to brown. Break the meat up into bite-size pieces.
Add chopped onion to the pan while meat is browning, and stir occasionally.
When meat is browned and onion is beginning to become translucent, add the garlic. Stir in.
Add the can of tomato sauce, herbs, and salt. Stir to combine.
Add six cups of water to the skillet, stirring to mix well with sauce. Raise heat to medium-high.
Bring the liquid to a boil; add the dry pasta, and stir frequently as it comes back to a boil. Stirring will present the pasta from sticking to the pan. Add another cup of water, if needed, to ensure all pasta is covered.
When the sauce begins to boil, turn heat down to medium. Maintain a low boil and cook for eight minutes, or until pasta is done to your preference. Taste the sauce and add salt, if needed. If you'd like the sauce to thicken more, simmer for another minute.
Serve in pasta bowls, and sprinkle with parmesan, mozzarella, or cheddar cheese. (Or if you're a cheese lover, have fun and use all three.)
Serve with a salad and garlic bread, and enjoy!