Last night my husband made a dish he fed his 3 boys when they were younger. It was really really good.
It had
ground beef (lean 85%/15%) 1 lb.
1/2 green bell pepper, diced
1/2 med/lrg onion, diced
2 tomatoes, diced
1 lrg can Cento crushed tomatoes (your favorite brand will work, we prefer Cento)
1 pkg onion soup mix
2 cups low sodium beef broth
2 cups elbow macaroni, cook separately
1 cup frozen corn
1 cup frozen peas
1 tsp dried oregano
1 to 2 tsp brown sugar (more if needed to cut down on the acidity)
Dutch oven or equivalent sized pan
Brown the ground beef and onion until onions until carmelized and the mixture looses all the moisture and the fat remains. then drain well. Add the ground beef and the veggies, onion soup mix, canned crushed tomatoes and spices, about 1/2 the broth back into the pan.
Start the water for the macaroni. Let everything simmer until the macaroni is done, drain, return to the pan and add a bit of olive oil to the macaroni to prevent the pasta from sticking.
Serve over the pasta, maybe a small salad and a piece of garlic bread. We found it filling enough all by itself.
Tastes even better the next day!