Method
Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

1. In a large casserole, cook and stir the minced beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
2. Stir in water, passata, tomatoes, soy sauce, Italian herbs, bay leaves and seasoned salt, and bring the mixture to the boil over medium heat. Reduce the heat to low, cover and simmer 20 minutes, stirring occasionally.
3. Stir in the macaroni, cover and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Note

For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the mince-onion mixture into the preheated slow cooker. Stir in water, passata, tomatoes, soy sauce, Italian herbs, bay leaves, seasoned salt and macaroni until thoroughly combined. Cook on High for 1 hour.