- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 25 mins
- Serves
- 4 - 6
Ingredients
- 2 1/2 cups
- macaroni
- 625 ml
- 8 oz
- small white button mushrooms, quartered
- 227 g
- 2
- stalks celery, diced
- 1
- small red bell pepper, seeded and diced
- 1
- small onion, finely chopped
- 2 tablespoons
- oil
- 30 ml
- 1 lb
- medium-lean ground beef
- 454 g
- 1/2 cup
- beef broth
- 125 ml
- 1/4 cup
- soy sauce
- 60 ml
- 1 tablespoon
- Worcestershire sauce
- 15 ml
- Salt and pepper
Directions
Step 1
In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold running water. Drain and set aside.
Step 2
In the same pot, cook vegetables in oil for 5 to 10 minutes. Add meat and crumble with the back of a spoon until golden brown. Add remaining ingredients and macaroni. Stir until macaroni has absorbed liquid. Adjust seasoning.
Tip
Beware of salt! As broth and soy sauce are already salty, you will perhaps want to add just a little pepper.
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