Serves 4-5
Adapted slightly from Paula Deen

1 pound lean ground beef 
1 large onion, chopped
3  cups water 
24 ounce can tomato sauce
2  15-ounce can diced tomatoes
2 cloves garlic, minced 
2 tablespoon Italian seasoning 
4 bay leaves 
3 tablespoons soy sauce 
1 tablespoon salt 
2 teaspoon ground pepper
2 teaspoon garlic powder
2 cup dried small pasta 

In a Dutch oven, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; pour off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, salt, pepper and garlic powder. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the pasta, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 15 minutes more before serving. Add salt and pepper if needed and sprinkle Parmesan on top if desired.