INGREDIENTS
2
bay leaves
16 ozs
canned tomato sauce
1 cup
carrots
5 3/5 ozs
elbow pasta
1 Tbsp
fresh marjoram
2 tsps
fresh thyme
2 cloves
garlic
1 lb
lean ground beef
3 cups
low sodium beef broth
2 Tbsps
olive oil
14 1/2 ozs
petite tomatoes
5 servings
salt and pepper
1 Tbsp
worcestershire sauce
1 cup
yellow onion