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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From a TOH pasta magazine. Ingredients:
1 lb ground beef |
4 ounces fresh mushrooms, sliced |
1 medium onion, chopped |
1 celery rib, thinly sliced |
1 garlic clove, minced |
4 cups water |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
2 medium carrots, chopped |
4 teaspoons beef bouillon granules |
1 bay leaf |
1 1/2 teaspoons dried oregano |
1 1/2 cups cooked tri-color spiral pasta |
Directions:
1. In a large saucepan over medium heat, cook beef, mushrooms, onion, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in water, tomatoes, carrots, bouillon, bay leaf and oregano. Bring to a boil.
2. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Stir in pasta; heat through. Discard bay leaf.
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