1. In 4-quart saucepan, brown ground beef until almost done; drain off excess fat. Add onion and garlic and cook until onion is tender but not brown. 2. Stir in water, beef broth, tomato sauce and seasonings; bring to a boil. 3. Add elbow macaroni and return to a boil. 4. Cover and cook, stirring frequently, 12 minutes or until elbow macaroni is tender. 5. Salt and pepper to taste; sprinkle with Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
