1/2 - tablespoon Paula Deen’s House Seasoning
3 - tablespoon soy sauce
3 - bay leaves
2 - tablespoon Italian seasoning
2 - (15-ounce) cans diced tomatoes
2 - (15-ounce) cans tomato sauce
3 - cups water
3 - cloves garlic, chopped
2 - large onion, chopped
2 - lb lean ground beef
1 - teaspoon Paula Deen’s Seasoned Salt
2 - cup elbow macaroni, uncooked
1 - cup frozen corn or mixed vegetables
(if using canned, drain first)
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt.
Stir well. If adding mixed veggies or corn add them now. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.
* This recipe makes quite a bit. If you have a smaller family I suggest cutting the recipe in half.
Paula's House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight
container for up to 6 months.
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