I prefer a 5.5qt enameled dutch oven for this but any stockpot will work
Brown ground beef and chop cut to make sure there are no large clumps.
Drain Ground beef of most of the fat leaving about a tablespoon in pan to sautee the onions and garlic. Set beef aside as it drains.
Saute onions for about 5 minutes unitl translucent. Then add garlic and saute for another minute. It will seem very liquidy but once the pasta is added that will change.
Add drained ground beef and all remaining ingredients except elbow macaroni and water.
Simmer 15 minutes over low heat
Add uncooked elbow macaroni and water and reaie heat to medium low. Cook 20 minutes until pasta is Al Dente
Serve with Sour cream, scallions, and cheese as garnish