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1
Caramelize the onion and garlic.
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2
Add the meat and brown it, drain the grease if needed, and stir in the soup mix.
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3
Cook for another minute to incorporate the flavor into the meat.
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4
Place the meat in your crock pot.
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5
Place the broth in a sauce pan and bring to a boil.
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6
Cook your pasta, but not completely or you'll have a mushy mess by the time you get around to eating this.
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7
Cook until it's still chewy but not hard.
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8
Don't drain the broth.
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9
Just place it straight into the crock pot along with your pasta.
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10
Add enough water (or broth) to bring the liquid level just under the lid.
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11
This was only two cups for me.
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12
That was to ensure that the liquid didn't completely boil away and there would be enough extra for the pasta.
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13
Add the Worcestershire and any other goodies that you may like.
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14
Cook on high for five hours or low for 8.
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15
Keep an eye on it.
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16
If your liquid is getting to low, add a little more.
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17
Keep in mind that the pasta will suck up quite a bit.
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18
Add your veggies about 40 minutes before you plan on serving it, if they're frozen.
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19
If they're canned, 20 minutes should be sufficient to heat them through.
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20
If they're fresh, depending on how done you want them, you'll probably need at least an hour.
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21
Serve with the cheese sprinkled on it, a crusty loaf of fresh bread and perhaps a salad.
