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Total Time:
Prep Time: 5 min
Cook Time: 25 min

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Ingredients

For 4 Servings

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3/4 lb 85% lean ground beef
1 3/4 cups vegetable broth (regular or certified organic )
1 tbsp worcestershire sauce
1/2 tsp dried oregano leaves, crushed
1/2 tsp garlic powder
1 (8 oz) can stewed tomatoes
1 1/2 cups uncooked rotini pasta or 1 1/2 cups penne

Directions

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1 Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
2 Stir the broth, Worcestershire sauce, oregano, garlic and tomatoes in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook 10 minutes, stirring often. Uncover.
3 Cook for 5 minutes or until the pasta is tender.

Directions

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1. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.

2. Stir the broth, Worcestershire sauce, oregano, garlic and tomatoes in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook 10 minutes, stirring often. Uncover.

3. Cook for 5 minutes or until the pasta is tender.

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