In a large skillet, begin the cooking by browning the ground beef and onions together over medium heat. Make sure to break up the beef with a spatula until it is fully cooked and the onions become soft and translucent.
As your beef and onions mingle, add the minced garlic to the skillet. Cook for about 1 minute, stirring constantly until the garlic becomes fragrant and fills your kitchen with a savory aroma.
It’s time to layer in some flavor! Stir in the garlic powder, Italian seasoning, salt, and black pepper. This will ensure that the seasonings distribute evenly throughout the beef mixture.
Now, pour in the glorious tomato sauce and bring the concoction to a gentle simmer. Let it bubble away for 20 minutes, giving it occasional stirs to prevent sticking and help meld the flavors.
Meanwhile, get another pot going with salted water and bring it to a bubbling boil. Toss in the elbow macaroni and cook it according to the package directions until it is al dente—just tender enough with that satisfying bite.
Once your pasta is cooked, drain it well and add it to the skillet of beef and sauce.
Gently toss everything together with a loving hand until each piece of pasta is coated in the rich, hearty sauce.
Serve your Beefaroni steaming hot, garnished with freshly grated Parmesan cheese or a sprinkling of chopped parsley if you fancy, and enjoy every lovely bite!