This dish is one of my regulars. I try to make a really large batch, but it always lasts only for 2 meals for 4 people and then it is gone. I like it a little spicier, so if you like it less spicy reduce the red pepper flakes in half. It is pretty quick to make since I adapted it from a slow cooker recipe to something that is finished in about 45 mins.

Ingredients

• 2 lbs of ground beef (or for vegan/vegetarian ground beef substitute)
• 1 cup of chopped onion
• 4 cloves of minced garlic
• 1/2 teaspoon of salt
• 1/2 teaspoon of dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 2 tbsp chili powder
• 1 28oz can of crushed tomatos
• 1/2 box of elbow macaroni boiled in salted water and set aside

Directions

Start macaroni cooking while preparing sauce and drain and set aside when done. Brown and crumble hamburger in a 2 qt saucepan (skip if using vegan/veg substitute and just fry garlic and onion in about 1 tbsp of olive oil and add hamburger substitute with other ingredients). During last part of browning hamburger add in garlic and onions and fry for about 2-3 minutes.  Drain any extra fat if not using lean beef. Add in all other ingredients except macaroni stir and bring to a boil, then reduce heat and simmer for about 25 minutes. Now put some of the cooked macaroni in a serving bowl, top with some sauce stir, then serve and enjoy.