INSTRUCTIONS
1. In large saucepan, cook and stir meat until brown.
2. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes.
3. Stir in remaining ingredients except tomatoes; heat to boiling. 4. Reduce heat; cover and simmer 20 minutes.
5. Add tomatoes; cover and simmer 1 hour longer.
6. Add cooked elbows and serve. 6 servings.
7. Variations: Elbows can be replaced with 1 cup cubed, pared potatoes.
8. One can (28 oz) tomatoes (with liquid) can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.
