This recipe is loosely based on one found in Cook's Country. This truly is a 30 minute meal, one my husband always loves. This freezes and reheats well.
1 to 1.5 lbs ground beef
1 large onion, chopped fine
6 cloves garlic, minced
3 tomatoes, diced - or one 15 oz can diced tomatoes with green chiles
2 cups elbows
2 cups chicken or vegetable broth
1 29 oz can of tomato sauce
pinch of dried oregano
shredded cheddar cheese
Cook the beef in a nonstick skillet. Drain and pat dry the grease. Sautee the onion and garlic over medium heat in olive oil, until the onion is soft. Add the diced tomatos, tomato sauce, broth, and pasta. Bring to a boil. Cover and reduce heat, cook until pasta is tender. Add back in the reserved beef, mix together. Season with salt, pepper, and oregano. Serve hot with cheddar cheese.
