2 pounds lean ground beef
1 large yellow onions, chopped
1 large green pepper, chopped
4 cloves garlic, chopped
3 cups beef broth
Two 15-ounce cans tomato sauce
Two 15-ounce cans diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon oregano
3 bay leaves
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
2 15-ounce cans yellow corn, drained
2 cups elbow macaroni, uncooked
1/3 parmesan cheese
In a Dutch oven, cook the ground beef with onon and pepper over medium-high heat, until no pink remains, breaking up meat. Add beef broth, tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes, stir in corn and cook another 5 minutes. Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. Remove from heat, remove the bay leaves, stir in parmesan cheese.
