In a large saucepan, over medium heat, brown and crumble 1 pound ground beef along with 1 small onion, diced and 1 teaspoon minced garlic. Drain excess grease.
Stir in 15 ounce can crushed tomatoes (with juices) and 8 ounce can tomato sauce.
Season with 1 teaspoon sugar, 1 teaspoon Italian seasoning and salt and pepper, to taste. Stir well and bring to a boil.
Reduce heat and simmer for about 10 minutes.
Then add in 1 cup elbow macaroni pasta, cooked and stir. Allow to simmer for another 5 minutes then serve.
Serve and sprinkle with a little grated Parmesan cheese.
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Notes
Add in additional veggies your family enjoys! Green peppers, diced tomatoes or mushrooms would all be great additions.
Shredded cheddar cheese can also be added.
A tad of sugar is added to cut the acidity from the tomatoes.