1½ lbs freshly ground beef
½ cup each of chopped red bell pepper and onion
2 - 8oz cans Hunt’s tomato sauce
1½ Tsp Worcestershire Sauce
1-cup warm water
salt and pepper
1 heaping cup of elbow macaroni (uncooked)
Brown meat in a skillet (she uses no oil or butter). Add the onion and pepper and sauté until soft, about 3 minutes. Add the tomato sauce and Worcestershire sauce and cook over medium heat for 5 minutes. Add 1-cup warm water and 1 heaping cup of elbow macaroni and cook until elbows are al dente, about 10 minutes. Season with salt and pepper and, off the heat, top with shredded American cheese and serve.