1. Place beef in a medium saucepan. Add enough water to cover. Bring water to a boil. Reduce heat; simmer, covered, 2 hours or until meat is fork tender. Remove meat with a slotted spoon. Reserve 1/2 cup cooking liquid. Finely chop meat.
2. Meanwhile, cook pasta according to package directions. Drain pasta. Toss pasta and beef together. Moisten with some of the reserved beef cooking liquid, if desired. Use within 1 day, or freeze up to 1 month.To Freeze:
3. Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.To Serve:
4. Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.