1/4 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper
1/2 Teaspoon Salt or more to taste
3 Tablespoons Soy Sauce
2 Bay Leaves
2 Tablespoons Italian Seasoning
2 (15)oz. Cans Diced Tomatoes
2(15)oz. Tomato Sauce
3 Cups Water
3 Cloves Garlic, chopped
2 Large Onions, chopped
2 Lb. Ground Chuck
2 Cups Elbow Macorni, uncooked
1 Cup Frozen Mixed Vegs. or Frozen Corn, if using canned drain it
In a skillet brown the ground chuck and onions and garlic. Fry until meat is no longer pink. Drain off the grease. Put this in a pot and add the rest of the ings. except the maccorni. Let cook for 20 minutes with lid on. Put the macaroni in and let cook for around 15 more minutes or until macaroni is soft. Keep lid on. Remove from stove and take out the bay leaves. Let sit for 15 minutes. Serve.
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