1 lb. lean ground beef
1/2 large onion, diced
1/2 bell pepper, diced (opt)
1 8 oz. can tomato sauce
1/2 cup V8 juice
1 cans diced tomatoes (with garlic, if you can find)
1 cloves garlic, chopped
1/2 tsp. Italian seasoning
1 tsp. Lawry's season salt (more to taste)
1/2 tsp. chili powder (more or less to your taste)
1 bay leaves
1 cup dry elbow macaroni ( I like the big fat ones)
salt and pepper to taste
In a large skillet, brown beef over medium-high heat until cooked all the way through. Drain off any fat. Add onions and peppers (if using) and continue cooking until tender (about 5 min).
Add tomato sauce, V8 juice, tomatoes, garlic, Italian seasoning, season salt and chili powder.
Cover and continue cooking for around 20 minutes.
Add macaroni and stir well.
Put the lid back on and cook for an extra 20 minutes, or until macaroni is tender.
Turn off the heat and let the pot sit covered for bit, or until the liquid has been absorbed.
Add your salt and pepper when you plate it up. This dish just begs to be eaten with a piece of plain ole bread with butter. Trust me!
Oh yeah, fish out that bay leaf!
I'll tell ya, I've used tomato sauce and a splash of water a time or two when I didn't have V-8. I just added a bit more spices, salt and pepper to compensate for the missing flavors the V-8 offers. I've also pre-cooked my pasta in a separate pot (to al dente) while I was preparing the meat mixture and added it as directed in recipe, just skipped the extra 20 minute cooking time. Either way, it turns out scrumptious, inexpensive and filling, every time. Three of my favorite combinations :) Hope it works out for you too.