Ingredients:
- 1 lb. lean ground beef
- 1 small sweet onion, chopped
- 3 cloves garlic, pressed or minced
- 1/2 Tbsp. Worcestershire sauce
- 1 tsp. seasoned salt
- 1/2 tsp. pepper
- 1 1/2 cups chicken or beef broth
- 15 oz. can tomato sauce
- 15 oz. can petite diced tomatoes
- 2 tsp. Italian seasoning
- 1 bay leaf
- 1 cup uncooked elbow noodles
Directions:
- Heat a large skillet over medium-high heat. Add beef, onion and garlic and then break beef up with a wooden spoon. Season with Worcestershire sauce, a dash seasoned salt and pepper and then brown. Add remaining seasoned salt, broth, both cans of tomatoes, Italian seasoning and bay leaf and then turn heat up to bring to a bubble.
- Turn heat down to medium/medium-low and gently simmer for 10 minutes, stirring occasionally. Add elbow noodles and continue to simmer, stirring often, until noodles are tender, 12 to 14 minutes, turning the heat down slightly near the end to maintain a very gentle simmer.
- Remove bay leaf, taste and add additional seasoned salt and/or pepper if desired. Serve.
