2 pounds lean ground beef
1/2 tsp pepper
1/2 cup chopped onion
3 cloves garlic minced
2 15-oz cans diced tomatoes (undrained)
1 15-oz can tomato sauce
2 Tablespoons Worcestershire sauce
3 cups beef broth
1 TB dried parsley
1 teaspoon dried oregano
2 large bay leaves
2 cups dry elbow noodles or shells other other pasta
Kosher salt and pepper to taste
1.5 cups shredded sharp cheddar cheese
Heat a large deep sauce pan or Dutch oven. When hot, add ground beef garlic, seasoning salt, pepper and onion. Cook until meat is browned.
When meat is browned drain fat if needed, then add tomato sauce, diced tomatoes, Worcestershire sauce, broth, parsley, oregano, noodles, and bay leaves. Leave pan uncovered, and simmer on a medium heat until pasta is done.
Take out bay leaves and give everything a good stir. Stir in 1/2 cup of cheese, until melted. Top with the remaining cup of cheese. Sprinkle the remaining cup of cheese over the top of the mixture.