This dish was my jam back in the day—I’d bug my mom nonstop to cook it for me

1 teaspoon each of dried oregano, basil, and thyme
2 bay leaves
2 cups of elbow macaroni
1 tablespoon of olive oil
3 garlic cloves, minced

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
2. Add the ground beef to the pot. Cook, breaking it up with a spoon, until it is browned and cooked through.
3. Pour in the beef broth, diced tomatoes, and tomato sauce. Stir well to combine.
4. Add the brown sugar, Worcestershire sauce, dried basil, dried oregano, dried thyme, and bay leaves to the pot. Stir to incorporate the ingredients.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld together.
6. Meanwhile, cook the elbow macaroni separately according to the package instructions until al dente. Drain and set aside.
7. After the soup has simmered, remove the bay leaves from the pot. Taste and adjust the seasoning if needed.

8. Add the cooked elbow macaroni to the soup and stir well to combine.
9. Allow the soup to simmer for an additional 5 minutes to let the macaroni absorb some of the flavors.
10. Serve!