1 large onion diced
4 cloves garlic minced
3 cups water
1 tablespoon beef base or bouillon
2 15 ounce cans tomato sauce
2 15 ounce cans diced tomatoes (one petite diced)
3 bay leaves
3 tablespoons soy sauce
1 tablespoon Seasoned salt
2 tablespoons Italian Seasoning
2 teaspoons paprika
1/2 teaspoon black pepper
2 cups elbow macaroni noodles uncooked
1 cup cheddar cheese shredded
Fresh Italian parsley chopped
Brown ground beef in a large stock pot. Remove from pan and drain. Leave about 1-2 tablespoons grease in pan. Add the diced onion and cook for about 5 minutes over medium heat until tender. Add the garlic and cook another minute. Return ground beef to pot along with the water, beef base, cans of tomatoes and sauce, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper. Stir together, bring to a boil, cover, reduce to low and let simmer for 20 minutes. Stir in the noodles, cover, and simmer 15-20 minutes or until al dente. Stir occasionally to prevent noodles from sticking to the bottom. Just before serving, stir in the cheese. Serve garnished with fresh parsley.