▢ 2 pounds ground beef , (85/15)
▢ 2 yellow onions , chopped
▢ 1 green bell pepper , chopped
▢ 4 cloves garlic , chopped
▢ 3 cups water
▢ 29 ounces tomato sauce
▢ 29 ounces diced tomatoes
▢ 2 tablespoons Worcestershire sauce
▢ 1 teaspoon dried oregano
▢ 1 teaspoon dried basil
▢ 1 teaspoon kosher salt
▢ 8 ounces elbow macaroni , uncooked

1. Add the ground beef, onions, bell peppers and garlic to a large dutch oven on medium-high heat and cook it breaking it apart until it is no longer pink, about 5-7 minutes.

2. Drain most of the fat then add in the remaining ingredients except the macaroni, bring to a boil then reduce to a low heat and simmer with a cover on for 15 minutes.

3. Add in the macaroni, mix well then cover and simmer an additional 20 minutes, stirring occasionally before serving