2 1/2 lbs. ground beef
3/4 bag of elbow macaroni; not cooked
1 chopped med. onion
1 chopped bell pepper
3 stalks celery, chopped
1 T. Minced garlic
2 cans diced tomatoes
1 can tomato paste
1 can sweet corn (not drained)
3 cups beef broth; I use 3 bullion cubes in 3 c. Hot water
3 t. Tomato paste
1/4 cup oil, any you prefer
Step 1. In large pot, cook ground beef with 2 T. Worcestershire sauce. 1/2 t. Liquid smoke(opt). 1 t. Onion powder, garlic powder, oregano, Italian season, and paprika until done. Drain and discard juices . Move ground beef to bowl and set aside.
Step 2: In same large pot add oil, chopped onion, celery, and garlic on med./ High heat for 5 mins. Add broth, tomatoes, tomato paste, and corn until simmering. Add 1 t. of each seasoning and salt and pepper to taste. Bring to low boil and taste your broth to see if you need to add more season to your taste. Add pasta, stir, turn down to med. heat and cover. Cook for 8 to 10 mins. Add ground beef and stir bring back up to simmer and turn heat off, stir, cover, and let set for 10 mins. Serve with cornbread, garlic bread, or crackers.
Note: Garnish with cheese or sour cream