| | Directions | | Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil. Stir in pasta. Reduce heat; Simmer uncovered for 15 minutes or until flavors are blended and pasta is tender. Yield: 8 servings. |
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| Ingredients | | - |  | 1 package refrigerated beef roast au jus (I think the one I found is a Hormel product, but Im sure there are others and Im sure it would be equally good if you had left over meat from a homemade (17 ounce pkg) |
| - | | 2 cans each) Italian diced tomatoes, undrained (14 1/2 ounce cans) |
| - | | 1 package frozen mixed vegetables (again, this is a simplicity thing like using the refrigerated roast, but Im sure substituting bits of left over vegetables would do great as well) (16 ounce pkg) |
| - | | 5 1/2 cups water |
| - | | 1/4 teaspoon salt |
| - | | 1 1/2 cups uncooked mini penne pasta |
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