1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped celery
2 (14 ounce) cans Italian-style diced tomatoes
2 (10.75 ounce) cans beef broth
2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
1 tablespoon dried basil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons spaghetti sauce
1 1/2 cups water
1 1/2 cups water
1 cup extra virgin olive oil
1/4 cup water
4 tablespoons Italian seasoning
4 teaspoons salt
In a large bowl, mix together the lean ground beef, onion, celery, tomatoes, beef broth, Worcestershire sauce, oregano, basil, salt and pepper. Shape the mixture into a 1/2 inch thick. Cover and refrigerate for at least 2 hours.
Slice beef into 1 inch strips. Crumble scallions and marinated mushrooms over the beef strips. Place meat strips in a large pot with enough water to cover; cover, and pour over vegetables. Heat to boiling and stir in oil, pasta, tomato sauce, Worcestershire sauce, oregano, basil, salt and pepper. Reduce heat to low and simmer for 10 minutes.
Stir pasta into the stew mixture. Heat through and pour sauce over all.
Return pot to medium heat and bring to a boil. Cover, reduce heat, and simmer 10 minutes, or until sauce is thick. Remove from heat and stir in olive oil, water, olive oil and Italian seasoning. Simmer over medium heat for about 20 minutes, or until pasta is tender.
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