INGREDIENTS
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1 onion, diced and oil to saute
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6 cups vegetable stock
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1 (14 oz) can diced tomatoes
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1 cup ketchup
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1 (6 oz) can tomato paste
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1 cup shredded carrots (optional)
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3 tablespoons A1 sauce
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2 tablespoons brown sugar
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3 teaspoons Worcestershire sauce
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1/2 teaspoon dried basil
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1/2 teaspoon garlic powder
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salt and pepper to taste
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1 1/2 cups elbow macaroni, cooked
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