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Categories:
vegetable oil onion garlic peeled carrot celery ground chuck mushroom caps sherry wine tomato paste tomatoes salt black pepper oregano dried basil shell pasta spinach fresh bread Cheddar cheese Parmesan cheese
Viewed: 40 - Published at: 7 years agoIngredients
- 1/2 cup vegetable oil
- 1/3 cup finely chopped onion
- 3 cloves garlic, minced
- 1 cup diced peeled carrot
- 1 1/2 cups diced celery
- 1 1/2 lbs ground chuck or 1 1/2 lbs very lean hamburger
- 20 small mushroom caps
- 1/2 cup sherry wine
- 1 (6 ounce) can tomato paste
- 1 (17 ounce) can diced tomatoes
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 (8 ounce) package small shell pasta
- 1 (10 ounce) package frozen chopped spinach
- 1/2 cup fresh bread, cubes buttered
- 1 cup grated sharp cheddar cheese
- grated parmesan cheese
Method
- Heat the oil in a large skilled and saute onion, garlic, carrot, celery and mushrooms for about 5 minutes until onion is golden.
- Add beef and cook stirring continuously until no longer red.
- Add tomato paste, diced tomatoes, sherry, salt, pepper, oregano, basil.
- Simmer uncovered for 1 1/2 hours.
- Cook macaroni and spinach as per package directions.
- Drain well and add to sauce.
- Heat oven to 350 degrees F.
- Place mixture in a 3 quart casserole dish.
- Top with bread cubes and cheddar cheese.
- Bake uncovered for 30 minutes.
- Serve sprinkled with parmesan cheese.
