In a 4-quart soup pan cook beef and onion, over medium heat, until beef is brown; drain.
Stir in sauce mix from chicken broth, Hamburger Helper, basil, pepper, and garlic.
Heat to boiling, reduce heat.
Cover and simmer 10 minutes.
Stir in past, peas and mushrooms.
Cover and simmer 10 minutes.
Sprinkle with parsley.
Serve.
ish.
Cook the gound beef in a medium skillet with
Cook pasta according to package directions.
While pasta cooks, crumble beef into frying pan and brown with onions and garlic.
When pasta is done, rinse with cold water to stop the cooking and set aside.
Drain fat from the pan of ground beef.
Place contents of cans of tomatoes into pan, along with apples and spices.
Allow to simmer for about 20 minutes, or until everything becomes saucy and the apple pieces become tender.
Serve sauce over pasta.
And leftovers from this are heavenly.
Brown ground beef in large skillet over medium-high heat.
Add minced garlic and continue to cook for 3 or 4 minutes.
Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.
Add Rotel and tomato sauce to beef and garlic.
Add garlic salt, black pepper, onion powder and chili powder. Simmer on medium-low for 10 minutes.
Combine beef mixture with pasta and top with freshly grated parmigiano-reggiano. Enjoy!
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat 2 tbsp oil in a frying pan. Add ground beef and brown for 10 mins. Add spring onions and cook for 2-3 mins. Deglaze pan with stock then whisk in cream cheese. Season.
In a separate frying pan, saute tomatoes in remaining oil for 3 mins. Season. Add pasta and toss to combine. Transfer to a serving plate and top with meat sauce.
In large nonstick skillet, brown ground beef, bell pepper and onion over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 3/4-inch crumbles.
Pour off drippings.
Stir in broth, pasta, barbecue sauce and water; bring to a boil.
Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender.
Uncover skillet; continue cooking 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally.
Sprinkle with cheese before serving.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.
50\u00b0F Cook and drain pasta shells as directed on package
In a medium pot, mix the meat, onion, garlic and in a lower heat saute for 5 minutes.
To the cooking meat, add the celery, fresh tomatoes, tomato paste, tomato sauce, chili powder (berbere) or crushed pepper, paprika, carrot; stir well for 5 minutes in a lower heat.
Add to the sauce, water, bay leaves and basil; cook the sauce for 20 minutes or until simmers.
Add black pepper and salt; mix well; remove from heat.
Serve it warm with pasta or rice. Keep it in fridge.
Prepare pasta according to package directions; rinse and drain.
In a large bowl, mix together, beef, green bell pepper, celery, onion, red bell pepper, pickle, green onion, and pasta; mix gently.
Dissolve bouillon in water; add milk, mayonnaise, sour cream, dill, salt, and pepper; mix well.
Toss dressing with pasta mixture.
Cover and refrigerate for 3-4 hours before serving.
Stack beef steaks; cut lengthwise in half
Cook pasta according to package directions for \"Al Dente\".
Brown ground beef and onion in a large skillet while pasta is cooking, drain if desired.
Add crushed red pepper.
Add garlic and cook till fragrant.
Add drained beans and tomatoes (do not drain tomatoes).
Mix well.
Add pasta and heat through.
Season to taste with salt and pepper.
Garnish with chopped parsley and parmesan if desired.
In large pot cook beef, onions, celery, green pepper and garlic, until beef is cooked through.
Stir in remaining ingredients.
Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
Cool, put in freezer containers (I use quart jars with screw top lids).
Can be frozen for 4 months.
Cook pasta according to package directions and drain well. Brown beef and onion in large skillet while pasta is cooking, then drain. Add beans and tomatoes, mixing well. Add pasta and heat through. Serve with Parmesan cheese if desired.
Heat oil in frying pan and brown the onion, garlic, beef and spices over a high heat.
Add the remaining ingredients, stiring well.
Reduce heat and gently simmer, uncovered for 30 minutes, stiring occasionally.
Serve over your favourite fresh pasta with parmesan cheese, a spoonful of basil pesto (optional) and a side salad.
In a 4 quart Dutch oven, cook the beef and onions until done.
Drain any fat or liquid that remains.
Stir in hot water, Sauce Mix, basil, salt, pepper and garlic.
Heat to boiling, stirring constantly.
Reduce heat.
Cover; simmer 10 minutes, stirring occasionally.
Stir in uncooked pasta and mushrooms.
Cover; cook 10 minutes longer.
Stir in parsley.
Cook ground beef in stockpot or Dutch oven,
Boil the pasta with salty water following the instructions on the package, drain. Place in the oven proof dish.
Meanwhile, cook the ground beef with onion. Add all the ingredients except parsley. Cook on low heat for about 10 minutes. Add the parsley, toss it with the pasta. Place the mixture into the casserole dish. Mix the egg with mozzarella and spread all over the pasta equally.
Preheat the oven to 400 F (200 C) and bake until the top takes a golden colour. Serve it with Ayran and Tomato Salad.
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Place the beef in a shallow dish and mix with the lemon juice.
Cook the pasta according to directions and drain.
Melt the butter with the oil in a frying pan, and saute the onions until transparent.
Add the catsup, followed by the brown sugar and the salt. Stir.
Add the meat, cook until hot and then add the cooked noodles, and stir until coated.