Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente — tender but still firm. Drain and set aside.
2. Brown the beef
In a large skillet over medium-high heat, cook the ground beef until browned and crumbly. Drain any excess grease to keep the casserole from becoming heavy.
3. Add aromatics
In the same skillet, toss in the chopped onion and minced garlic. Sauté for 2–3 minutes until the onion turns translucent and fragrant.
4. Make the sauce
Add the tomato sauce and diced tomatoes (including their juices) to the skillet. Stir well to combine with the beef mixture.
5. Season
