Beef and Macaroni

This is the 1/2 recipe of https://www.allrecipes.com/recipe/262326/a-minnesotans-beef-and-macaroni-hotdish/, makes 3 servings.

• ½ pound extra lean ground beef
• 1 cup elbow macaroni
• ¼ large green bell pepper, coarsely chopped
• ¼ large onion, chopped
• ½ (16 ounce) can tomato sauce (e.g. Hunts)
• ½ pound tomatoes, coarsely chopped
• 1 teaspoon Worcestershire sauce
• ½ teaspoon soy sauce (substitute with coconut aminos if aiming for low-sodium)
• ½ teaspoon salt
• ⅜ teaspoon dried basil
• ⅜ teaspoon dried oregano
• ¼ teaspoon ground black pepper (omitted)
• ¼ teaspoon chili powder
• ⅛ teaspoon garlic powder
• ½ cup beef broth (or just use water)

Brown the beef, break it up, drain excess fat, and set aside.

In the same pan, sauté the uncooked macaroni, peppers, and onions for 3 minutes.

Add tomatoes, tomato sauce, ground beef, and the rest of the ingredients. Cover and simmer for 15 minutes, stirring occasionally to ensure the pasta does not stick to the bottom of the skillet and burn. Add more water or broth if needed. When the macaroni is tender, remove the lid and continue to cook until the sauce has thickened. Optional: top with shredded cheddar cheese.