two minced onions
two pounds lean ground beef
two cloves minced garlic
one jar tomato-based pasta sauce (about 26 ounces)
two (14.5 oz) can diced tomato
one can (six ounces) tomato paste
one tablespoon Italian seasoning
two bay leaves
thirty cups of water
one green pepper (optional)
Salt and black pepper to taste
two c un-cooked macaroni noodle
one c cheddar cheese
Cook ground beef, onion and garlic over medium heat until the pink color disappears. Strain any fat.
Add pasta sauce, tomato cubes, tomato paste, water, spices and green pepper. Cover over low heat for fifteen minutes.
Add the pasta and continue to simmer over low heat, covered, stirring occasionally, until the pasta is tender (about twenty minutes).
Put the cheese and replace the lid. Leave for five minutes or until dissolved.