Relax; simmering this soup for hours on end won't bring out its full taste. No way. There aren't a tonne of ingredients, and the whole thing comes together in under half an hour.
To begin, brown the ground beef, onion, and garlic in a saucepan.
Next, put it in a pot with a blend of beef stock, chopped tomatoes, tomato sauce, brown sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves. Simmer for a while. Allow it to boil for around 10 minutes, or until it slightly thickens and the flavors meld.
After that, the macaroni may be added. I like to add the macaroni dry to the broth and cook until it's soft, but you may also boil it separately and mix it into the soup. I like how the pasta soaks up some of the flavor of the meaty tomatoey broth, even if there's a little risk of overcooking it this way.
It's simply a bowl of basic ingredients mixed together well; this soup isn't trying to change the world. Traditional seasonings in one timeless bowl of soup!
