°2 pound beef ground
°2 large yellow onions chop
°3 garlic cloves
°3 c water
°2 can tomato sauce
 °2 tomatoes
°2 tsp Italian seasoning
°3 bay leaves
°3 tsp soy sauce
°1 tsp household seasoning
°1 tsp seasoned salt
°2 c uncooked elbow macaroni

* Methods :

In Dutch oven, frying ground beef on medium-high heat until any remaining pink parts are gone. Separate the meat while frying. Scoop out any oil with a spoon. Add the onion and garlic to the saucepan and sauté until tender, about 5 minutes. Adding 3 cup water, near the mashed tomatoes, tomatoes, Italian improver, bay leaves, soy sauce, house seasoning, & tidy salt. Blending well. Putting lid on the pot and let it cook for 16 to 21 minutes. Add the elbow macaroni, mix well, return the lid to the saucepan, and let it simmer for about 30 minutes. Turn off the heat and kill the delta leaves and let the mixture rest for another 30 minutes before serving, serve with garlic bread and a plate of leafy greens.