1 (16-ounce) package of elbow macaroni

1 pound lean ground beef

One large onion, chopped

2 cups tomato sauce

2 (4.5 ounces) cans of mushrooms, drained

Two teaspoons minced garlic

salt and pepper to taste

1 (14.5 ounces) can of stewed tomatoes


Bring a large pot with lightly salted water up to a rolling boil. Add pasta, and cook 8-10 minutes until al dente. Drain and place in a large saucepan.

In a large pan, brown the beef on medium heat. Just before it is fully browned, add onion.

Stir in the tomato sauce, salt, pepper, garlic, and stewed tomato. Cook on low heat for 10 to 15 minutes or until heated.