Step 1

In a Dutch oven, warm olive oil, minced onion, and chopped garlic in the bottom of the pan and stir occasionally until the onion and garlic are fragrant.

Step 2

Place beef and chicken or pork into the pan, sprinkle 2 tablespoons of seasoning over the meat, and begin to brown the meat.

Step 3

When the underside of the meat begins to brown, flip the meat and sprinkle the remaining seasoning on the meat.

Step 4

Once the meat is no longer pink, add diced tomatoes and tomato sauce to the pan.

Step 5

Stir well and place the lid on the pot, lower heat, and allow the meat and tomatoes to simmer for about 15 minutes.

Step 6

While that is simmering, cook your pasta in unsalted water (you might want to slightly undercook your pasta because it will continue to soften up when added to the tomato and beef mixture).

Step 7

Add cooked elbow macaroni into your Dutch oven and stir well.

Step 8

Place lid on the pot and simmer for one hour, stirring occasionally.