1 tablespoon olive oil
1 small white onion, diced
3 cloves garlic, minced
1 lb ground beef
3 cups beef broth
1 (14.5 oz) can diced tomatoes
1 (29 oz) can tomato sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
2 cups elbow macaroni
In a large pot, heat oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
Add ground beef and season with salt and pepper. Cook until no longer pink. Drain off excess fat, if needed.
Stir in beef broth, diced tomatoes, tomato sauce, sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.
Bring to a boil, reduce to a simmer and let cook 10 minutes. Stir in macaroni and continue simmering until pasta is tender, about 10 minutes more.
Adjust seasoning as needed and enjoy!
