Goulash (crockpot)

2 Pounds Ground Beef
1 Jumbo Onion
1 Large Green Pepper
2 28oz Cans Diced Tomatoes with Juice
1 Can Tomato Paste
3-4 Cups Beef Stock
1 Cup Red Wine
1 Tablespoon Italian Seasoning
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
4 Tablespoons Sugar
1 Tablespoon Beef Bullion Paste
Fresh Cracked Pepper
3 Bay Leaves
About a pound of macaroni noodles
(optional) Sharp Cheddar Cheese.

So basically you brown the beef, saute the onion and bell pepper, deglaze the pan with the wine and then everybody except the macaroni goes into the crockpot. You can add more seasoning as your taste dictates. I do not add salt as I use bullion and beef stock.
I put mine in at 11am and served at 7. The Macaroni goes in 20 minutes before serving. It will look really watery until the Macaroni has cooked.
You can blend a few handfuls of sharp cheddar cheese through the mix once the macaroni is cooked. I didn't add cheese because my husband doesn't like it.

Note* Shut off the crock pot after adding the noodles. The mixture is plenty hot enough to cook the noodles but you do not want it to continue cooking after it is ready to serve. At least shut it off after the noodles have been in for 10 minutes.