Ingredients

The following ingredients have 12 Servings
  • 2 pounds ground beef
  • 3 teaspoons garlic (minced)
  • 1 cup onion (yellow or white, minced)
  • 1 cup water
  • ½ cup beef broth
  • 29 ounces tomato sauce
  • 29 ounces tomatoes (diced)
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Adobo sauce
  • 3 large bay leaves
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 2 cups pasta (cooked, any shape)
  • 1 cup cheddar (shredded)
  • 1 cup Monterrey Jack (shredded)

Instruction

  • In a large pan, saute your ground beef, garlic, and onions over medium-high heat until fully cooked. Drain if there's too much fat.
  • Add water, broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, seasoned salt, pepper, and adobo seasoning. Mix well.
  • Lower heat, cover, and simmer for about 20 minutes, stirring occasionally.
  • Add the cooked pasta and stir. Cover and simmer 30 minutes.
  • Remove the bay leaves. Add only the cheddar cheese and mozzarella then cover and allow to sit until the cheese melts. Serve.
  • This recipe stores well in the refrigerator for 5 days in an airtight container. I think it gets better the second day so may ahead if you want.