1 lb. lean ground beef (85/15 is best)
1 medium onion, chopped into small pieces
2 cups elbow macaroni
1 (28 oz.) can whole tomatoes with juice, quartered
1 1/2 tsp. minced garlic
1/4 tsp. oregano
1 tsp. salt
1/2 tsp. ground black pepper

Brown hamburger and onion together on medium heat with lid on pan until brown. When hamburger is brown and crumbled into small pieces, take lid off and continue to cook until excess moisture is gone (about 5 to 10 minutes). Drain any excess fat. If using lean hamburger, there is no need to drain.

Stir in tomatoes (with juice), minced garlic, oregano, salt, pepper and elbow macaroni.

Note: No need to cook the macaroni first. It's better if you don't. It will cook in the tomato juice.

Bring to a boil with pan uncovered (I chop up any larger tomato pieces into smaller pieces with the spatula during this time). Stir well, put lid on pan, and simmer on low for about 30 minutes. Stir well and serve.

Submitted by: Brian