Brown the minced meat and the onion, breaking up the meat as it cooks. When it is no longer pink, stir in the oreganum, carrot and celery, then add 3 cups of the water and the instant stock. As soon as the mixture boils, add the pasta, stirring gently until it is submerged. Cover and simmer for 15 minutes until the pasta is just tender. Mix the packet soup with the last cup of water and stir in along with the vegetables. Cover again and cook gently for 5 minutes longer.
Watch carefully near the end of cooking time, adding more water if dry, or leaving lid off it too wet.
For best flavour and texture, serve straight away. Top with grated cheese if you like.
Originally Submitted
12/22/2013
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