- 1 (16 ounce) package elbow macaroni
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cups tomato sauce
- 2 (4.5 ounce) cans mushrooms, drained
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1 (14.5 ounce) can stewed tomatoes
step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in large saucepan.
step 2: Meanwhile, in a large skillet, brown beef over medium heat; just before beef is browned, stir in onion.
step 3: Add beef mixture to pasta, and stir in tomato sauce, mushrooms, garlic, salt, pepper and stewed tomatoes. Cook over low heat, 10 to 15 minutes, or until heated through.