This elegant, although simple meal is a thrifty way to use up leftover steak, or stretch your meat budget. Serve with toasted garlic bread and a crispy green salad, if desired. The carrots and broccoli add color and nutrition to this one pot twist on the traditional way to serve pasta.

1 - 2 cups leftover cooked steak cut into bite size pieces
1 small onion peeled and chopped
1 clove garlic minced
1 Tablespoon fresh parsley chopped, OR 1 teaspoon dried
1/4 teaspoon celery seed or 1 cup celery chopped
2 cups water
2 packets low salt beef broth
1 cup diced or sliced carrots
1 cup chopped broccoli
salt
pepper
2 cups water
1 pound thin spaghetti broken into fourths
1 pint spaghetti sauce
shredded Parmesan cheese

Combine the first 8 ingredients in a large soup pot and bring to a simmer over medium heat. Add the broccoli, cover and continue to simmer until the vegetables are tender. Remove from the heat, and transfer the solids to a bowl.

Return the pan of liquid to the stove and bring it to a boil. Stir in the additional water and the spaghetti and simmer until the pasta is just tender. Add the spaghetti sauce and stir until just combined. If desired, salt and pepper to taste.

Return the vegetables to the pot and gently mix them into the pasta and sauce. Serve topped with a generous sprinkling of Parmesan cheese.