Tomato, Beef & Macaroni Soup

• 1/2 pound lean ground beef (or the equivalent of minced cooked beef) (see note)
• 1/2 medium onion, peeled and chopped
• 1 clove garlic, peeled and minced
• 3 cups (720ml) beef broth
• 1 (14 oz/400g) tin of chopped tomatoes in juice, undrained
• 1 (14 oz/400g) tin of pureed tomatoes (passata)
• 1 1/2 tsp Worcestershire sauce
• splash of hot sauce
• 1 TBS brown sugar, packed
• 1/2 tsp dried basil
• 3/4 tsp Montreal steak seasoning
• 1 cup (115g) macaroni cooked according to the package directions
• salt and black pepper to taste
• crusty bread or crackers to serve.

1. Brown the ground beef and onion together in a medium sized saucepan, until the beef is no longer pink. Season to taste with salt and black pepper.
2. Add the broth, chopped and pureed tomatoes, Worcestershire sauce, brown sugar, basil and steak seasoning. Bring to the boil, stirring occasionally.
3. Reduce to a simmer and simmer for 10 to 15 minutes. Stir in the cooked macaroni, heat through. Taste and adjust seasoning as required.
4. Serve immediately, ladled into heated bowls, along with some with crusty bread or crackers on the side.

If using leftover roast beef or cooked beef, you may need to add a tiny bit of fat. About 1 TBS of butter or light olive oil will suffice.

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