Macaroni Beef and Cheese

1 large onion, diced one 28-ounce can whole tomatoes, pureed in the can
1 tablespoon canola oil 2 pounds lean ground beef
salt to taste 1 box macaroni
optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder 1 cup each grated cheddar and mozzarella cheeses
Saute onions in oil with a pinch of salt. Add ground beef and brown, breaking it up as you go. Add another pinch of salt or two, along with any dry seasonings you want. Add the tomatoes, bring to a simmer, then reduce the heat to low and cook for an hour. Cook the macaroni in boiling water untl it’s half done. Drain it and add it to the tomatoes. Stir it into the sauce. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks. Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.