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1 8-oz package gluten-free elbow macaroni
1 pound lean ground beef
1/2 large onion, diced
3 gloves garlic, minced
1 14.5-oz can diced tomatoes and juice
1 bay leaf
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
Parmesan cheese and red pepper flakes to garnish, if desired
1. Saute ground beef in large skillet over medium-high heat. When meat is nearly cooked through, add onion and saute an additional 5-7 minutes. Add garlic and cook another 30 seconds.
2. Add tomatoes, tomato paste, Worcestershire sauce, and bay leaf. Reduce heat to medium-low and simmer.
3. Cook noodles according to package directions. Drain and add to meat sauce. Stir well.
4. Top with Parmesan cheese and red pepper flakes, if desired.