Time 35m Yield 8 Number Of Ingredients 9 Steps:
Cook beef and onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Stir in Sauce Mix, water, basil, pepper and garlic. Heat to boiling, stirring frequently; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in Pasta and mushrooms. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Sprinkle with parsley.
Time 25m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired.
Time 35m Yield 6 Number Of Ingredients 11 Steps:
In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. 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, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.
Time 35m Yield 6 serving(s) Number Of Ingredients 10 Steps:
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.
Number Of Ingredients 15 Steps:
- Put everything except beans, pasta and cheese into a 6-quart slow cooker and stir, making sure to break up the ground beef. 2. Cook on low 7-8 hours or high 3-4 hours. 3. 30 minutes before the end, stir in beans (drained and rinsed) and pasta. Add more salt and pepper if desired. 4. Remove bay leaves before serving. Sprinkle grated parmesan on top.
Time 50m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 17 Steps:
In a pressure cooker over medium-high heat, brown beef on both sides in oil. Add the water, carrots, celery, potato, onion, garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Remove from the heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Discard bay leaf. Remove beef with a slotted spoon; when cool enough to handle, remove meat from bones. Discard bones and dice the meat., Return meat to pan. Add the beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered, for 8-10 minutes or until macaroni and zucchini are tender.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
In a skillet over medium heat, brown the ground beef until no pink shows; drain. Stir in onion soup mix, oregano, tomatoes and water. Bring to boil; stir in macaroni. Simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. Sprinkle in Parmesan cheese and top with Mozzarella cheese.
Time 1h20m Yield 6 Number Of Ingredients 9 Steps:
Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot. Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes. Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.
