2 tablespoons EVOO (Extra Virgin Olive Oil)
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
1 28-ounce can diced tomatoes
1 28-ounce can tomato sauce
3 tablespoons soy sauce
2 teaspoons dried basil
2 teaspoons dried oregano
3 cloves garlic, minced
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
2 cups uncooked elbow macaroni
1 In a large dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 miutes, breaking meat up wth a fork as it cooks. Add the onion, cook and stir for 5 minutes.
2 Add the remianing ingredients except the macaroni. reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni: simmer, covered for 20 minutes.
3 Let the goulash stand for 20 minutes before serving.
