1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained, broken up
1 can (13 3/4 to 14 1/2 ounces) ready-to-serve beef broth
1/4 cup dry red wine
1/2 pound small mushrooms, halved
4 ounces uncooked mostaccioli (1 1/2 cups)
2 tablespoons grated Parmesan cheese
Heat oil in Dutch oven over medium heat until hot. Brown tenderloin tips, 1/2 at a time; remove. Pour off drippings.
Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is tender
Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.