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In a large non-stick pan, heat the olive oil, add the ground beef, and cook until it’s well-browned, breaking apart with the turner as it cooks.
Push the beef to the side of the pan, add the onions and cook until the onions start to brown, about 5 minutes.
Add the minced garlic and cook about 2 minutes more.
Add the water, tomato sauce, petite dice tomatoes and juice, Italian Herb Seasoning (affiliate link), bay leaves, soy sauce, garlic powder, Montreal Steak Seasoning, salt, and pepper
Stir the mixture together, then cover the pan and simmer about 10 minutes
Add the macaroni, cover the pan again, and simmer 30 minutes
Remove from the heat, discard the bay leaves, and let the mixture sit for a few minutes before serving. (We only made it about 10 minutes, which was fine.
Serve hot, with a dollop of sour cream or some Parmesan cheese if desired.
This will keep in the fridge for several days and also freezes well.