2 pounds ground beef
2 large yellow onions (12 ounces each), chopped
3 cloves garlic, chopped
3 cups water
2 cans (15 ounces each) tomato sauce
2 can (14.5 ounces each) diced tomatoes
3 tablespoons soy sauce
2 tablespoons Italian seasoning
3 bay leaves
1 tablespoon Paula Deen's house seasoning
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked
tossed salad (Optional)
garlic bread (Optional)

In 6 quart dutch oven, cook ground beef on medium-high heat until no pink remains, stirring occasionally and breaking up meat with side of spoon. Spoon off any fat. Add onions and garlic to beef in dutch oven and cook until onions are tender, about 10 minutes. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, house seasoning and seasoned salt; heat to boiling. Reduce heat to low, cover and simmer 20 minutes to blend flavors, stirring occasionally. Stir elbow marcaroni into beef mixture and simmer on low, covered 25 minutes longer or until macaroni is tender; stirring occasionally to prevent macaroni from sticking. Remove dutch oven from heat. Discard bay leaves and allow beef mixture to sit about 30 minutes before serving.
Serve with tossed salad and garlic bread.

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