2 pounds lean ground beef
1 large sweet onion, chopped
2 cups beef broth, (I used low sodium)
1 – 29 ounce can of tomato sauce
2 – 15 ounce cans diced tomatoes (I only had one can, so ended up using a pint of my home canned stewed tomatoes to replace the other can)
1 packet Lawry’s spaghetti seasoning
2 tablespoons Worcestershire sauce
16 ounce box of elbow macaroni, uncooked
1 cup shredded cheddar cheese
In a Dutch oven, saute the ground beef, breaking it up over medium-high heat, cook thoroughly until crispy brown draining off any grease.
Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups of the low sodium beef broth, along with the tomato sauce, tomatoes, Worcestershire sauce and spaghetti seasonings packet.
Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes stirring occasionally.
Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is just under done, about 5 to 6 minutes. Pasta will cook a bit more when you remove from heat, so remember to take pot of the burner and top with cheddar cheese.