Saute ground beef in a large pan until no longer pink, breaking it up into small chunks.
Drain off any fat.
Add diced onions and garlic to the beef in the pan and continue to cook over low heat until the onions are getting soft.
Add the tomato sauce and the canned tomatoes, undrained.
Add a small pinch of oregano and a couple of pinches of basil.

Stir well, bring to a boil, then reduce heat and simmer sauce about 15 minutes or more.
While the sauce is simmering, cook macaroni as package directs but undercook by a couple of minutes (cook ‘al dente’).
Drain and rinse macaroni in hot water – drain well.
Add macaroni to the sauce in the pan and heat until both sauce and macaroni are hot.
Add more garlic and seasonings to your taste.
Really good served with cooked frozen corn, buttered and fresh Italian bread and butter.