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Category   Entrees - Maindishes
Sub Category   None
Servings   12

2 pounds ground beef
3 teaspoons garlic minced
1 cup onion yellow or white, minced
1/2 cup beef broth
29 ounces tomato sauce
29 ounces tomatoes diced
1 tablespoon Italian seasoning
1 tablespoon Adobo sauce
3 large bay leaves
1 teaspoon salt adjust to taste
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
2 cups pasta cooked, any shape
1 cup cheddar shredded
1 cup Monterrey Jack shredded

In a large pan, saute your ground beef, garlic, and onions over medium-high heat until fully cooked. Drain if there's too much fat. Add water, broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, seasoned salt, pepper, and adobo seasoning. Mix well. Lower heat, cover, and simmer for about 20 minutes, stirring occasionally.
Add the uncooked pasta and stir. Cover and simmer 30 minutes. Remove the bay leaves. Add only the cheddar cheese and mozzarella then cover and allow to sit until the cheese melts. Serve. This recipe stores well in the refrigerator for 5 days in an airtight container. I think it gets better the second day so may ahead if you want.

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