Ingredients
1lbrump roast
2tbspvegetable oil
1onion,chopped
2clovesgarlic,minced
14ozbeef broth,(1 can)
14oztomatoes,(1 can) stewed
4cupswater
16ozmixed vegetables,(1 package) frozen, thawed
4mushrooms,sliced
2celery stalks,chopped
½tsporegano,dried
½tspthyme,dried
½tspbasil,dried
½tspparsley,dried
¼tspcayenne pepper,ground
6ozrotelle pasta
Preparation
Trim fat from roast and cut into 1-inch cubes.
Place meat in a large pot over medium heat with oil, onion, and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes, and water.
Stir in mixed vegetables, mushrooms, and celery to the pot. Season with oregano, thyme, basil, parsley, and cayenne. Bring to a boil, then reduce heat, cover, and simmer for 75 minutes.
Stir in pasta and cook for 10 minutes more, until pasta is tender.
Serve warm and enjoy.
