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