8 ounces Elbow Macaroni, uncooked (or other small, shaped pasta)
15 ounces Tomato Sauce, 1 can
2 teaspoons Worcestershire Sauce
1 teaspoon Salt
3/4 teaspoon Oregano
3/4 teaspoon Dried Basil
1-1 1/2 cups Boiling Water
In a large skillet or medium saucepan over medium-high heat, add the ground beef, onion and carrots. Cook for about 5-7 minutes, breaking up ground beef with a spoon, until beef is browned. Remove from heat and drain fat.
Return the beef and vegetables to the pan. Add the uncooked pasta, tomato sauce, Worcestershire sauce, salt, and herbs. Stir to combine then add just enough water to cover everything, about 1 to 1 ½ cups. Bring to a simmer then cover and continue to simmer for 12-15 minutes or until the pasta is cooked through. If your water cooks off before the pasta is done, add extra water ¼ cup at a time until pasta is tender.
Serve warm. Garnish with fresh herbs or, as I like mine, with a sprinkle of Parmesan cheese.