Recipe of the week!

• 21/2 cups (625 ml) macaroni
• 8 oz (227 g) small white button mushrooms, quartered
• 2 stalks celery, diced
• 1 small red bell pepper, seeded and diced
• 1 small onion, finely chopped
• 2 tablespoons (30 ml) oil
• 1 lb (454 g) medium-lean ground beef
• 1/2 cup (125 ml) beef broth
• 1/4 cup (60 ml) soy sauce
• 1 tablespoon (15 ml) Worcestershire sauce
• Salt and pepper

PREPARATION

1. In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold running water. Drain and set aside.
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.