2 1/2 cups (625 ml) macaroni

8 oz (227 g) small white button mushrooms, quartered

2 stalks celery, diced

1 small red bell pepper, seeded and diced

1 small onion, finely chopped

2 tablespoons (30 ml) oil

1 lb (454 g) medium-lean ground beef

1/2 cup (125 ml) beef broth

1/4 cup (60 ml) soy sauce

1 tablespoon (15 ml) Worcestershire sauce

Salt and pepper

In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold running water. Drain and set aside.

In the same pot, cook vegetables in oil for 5 to 10 minutes. Add meat and crumble with the back of a spoon until golden brown. Add remaining ingredients and macaroni. Stir until macaroni has absorbed liquid. Adjust seasoning.

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