1 pound ground beef
1 pound lean beef stew mix
1 1/2 teaspoons chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram
1 tablespoon crushed garlic salt
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried marjoram, crushed
1 teaspoon dried cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
salt to taste
ground black pepper to taste
Place beef in a large stockpot. Heat the oil in a large skillet over medium heat. Brown the meat in oil, then drain off grease.
Add beef to the pot, along with chili powder, basil, oregano, rosemary, marjoram, garlic salt, oregano, basil, thyme, sage and crushed garlic salt, oregano, basil, thyme, sage, salt, pepper and water. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes.
Remove from heat and stir in pasta, beef broth, mushrooms, chili powder, basil, oregano, rosemary, marjoram, crushed garlic salt, oregano, basil, thyme, sage, salt, pepper and water. Simmer on low for 15 to 20 minutes.