8 ounces elbow macaroni

1 pound lean ground beef

28 ounces tomato sauce

½ onion, finely chopped

4 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

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Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
Cook the Ground Beef: In a large skillet, heat a bit of oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain any excess fat.
Sauté the Vegetables: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes, until the onion is soft and translucent.
Add the Tomato Sauce: Stir in the tomato sauce, garlic powder, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld together.
Combine the Macaroni and Sauce: Add the cooked macaroni to the skillet with the beef and sauce. Stir everything together until the pasta is evenly coated with the sauce.
Serve: Serve hot, garnished with grated cheese or fresh herbs if desired.

Stir in some shredded cheddar, mozzarella, or Parmesan cheese to make it extra creamy and cheesy.

Add a pinch of red pepper flakes or diced jalapeños for a spicy kick.

Feel free to add vegetables like bell peppers, mushrooms, or spinach for extra flavor and nutrients.

You can substitute elbow macaroni with any small pasta like penne, rotini, or shells.