°450g ground beef
°2 minced garlic cloves
°1.5 cups 375ml water
°1 can (15 oz 425 gram) tomato sauce
°1 can (14.5 oz 395 gram) crushed tomatoes
°2 bay leaves
°1.5 tbsp 20ml soy sauce
°½ tbsp flavored salt (or regular salt)
°½ tsp paprika
°1 tbsp Italian spices or Provencal herbs
°¼ tsp ground black pepper
°½ teaspoon black pepper
°1 cup 150 g uncooked macaroni
°½ cup 50 g grated cheddar cheese
Begin by cooking the minced meat in a pot until it takes on a brown color.
Drain meat in a colander and put it back in pot, adding onion and the garlic and cook while stirring until the onion takes on a translucent color (about 5 minutes).
Add the water, the crushed tomatoes, the tomato sauce, as well as the herbs (bay leaf, Italian spices), the spices (salt, pepper and paprika) and the soy sauce.
Mix everything well with a wooden spoon, cover and cook for about 20 minutes.
Add the macaroni and continue cooking for about 30 minutes, covered. Stir occasionally.
At the end of cooking, remove the bay leaf and pour in the cheddar cheese just before serving.