Speedy Savory Beef with Pasta
Beth Nelson, Casper, Wyoming 
11 cups water
2 tsp. salt
1-1/2 lbs. ground chuck (at least 80% lean)
3 cups beef and herb gravy, made from powdered mixes
2 cups frozen peas and carrots mix
½ tsp. black pepper
1 tsp. ground nutmeg
1 cup shredded Parmesan cheese
1 – 12 oz. Package bow tie shaped pasta
1. Put 2 quarts of water to boil (for pasta). Add 1 tsp. salt. 
2. Prepare the gravy mixed according to package directions.
3. Pour the peas and carrots mixture into a strainer and rinse them under hot tap water to thaw.
4. Brown the ground chuck until liquid runs clear. Add the pepper, nutmeg, gravy, 
mix peas and carrots, and remaining salt. Simmer. Season to taste.
5. When water comes to a boil, cook pasta according to package directions. Drain.
6. Combine beef mixture, ½ cup Parmesan cheese, and the cooked pasta. Turn onto 
ndividual plated or into a large pasta bowl. 
7. Sprinkle with remaining cheese and serve.