1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3 bay leaves
2 tablespoons Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cup water
3 cloves garlic, chopped
2 large onion, chopped
2 lbs lean ground beef
1 tablespoon Paula Deen’s Seasoned Salt
2 cups elbow macaroni, uncooked

1 tablespoon Paula Deen’s House Seasoning 3 tablespoons soy sauce 3 bay leaves 2 tablespoons Italian seasoning 2 (15-ounce) cans diced tomatoes 2 (15-ounce) cans tomato sauce 3 cup water 3 cloves garlic, chopped 2 large onion, chopped 2 lbs lean ground beef 1 tablespoon Paula Deen’s Seasoned Salt 2 cup s elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.