1 lb lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 tb cooking oil
Brown first three in cooking oil.
14 oz can mashed tomatoes (I usually use a can of diced instead)
1 and 1/2 cups water
1 tbsp soy sauce
1/8 tsp basil
1/8 tsp thyme
2 cups elbow macaroni (any noodle will do)
1 tsp salt
1/8 tsp pepper
1/2 tsp granulated sugar (optional)
Bring to a boil. Cover and simmer, stirring occasionally till pasta is tender but firm, about 15 minutes.
I make this often and usually double it so we can have leftovers.
* From Jean Paré's Company's Coming Pasta cookbook