Chef Munky
Honey Badger
- Joined
- Dec 15, 2008
- Messages
- 2,841
1 cup cooked and drained elbow macaroni
1 Tablespoon of butter
1 1/2 Tablespoons of flour
1 16oz can Italian stewed tomatoes. Squished
1 8oz can of Tomato sauce
1/4 of Red wine. And a chilled glass of wine for you
1 Envelope of onion soup mix
1 Teaspoon of oregano
1 LB, Cooked, crumbled, fat removed. Lean ground beef
1 Cup of shredded mozzarella cheese
Red pepper rings * optional
In a sauce pan cook and drain the macaroni.
In a large saucepan. Melt the butter, blend in the flour, stewed tomatoes, sauce, wine and seasonings. Cook it until it's thick and bubbling. Reduce the heat and let it simmer 10 minutes.
In a skillet cook the ground beef. Remove the fat. Add the meat to your sauce. Fold in the cooked macaroni. Mix well.
Preheat the oven to 350, Add the casserole to a medium sized dish.
Top it with the cheese and pepper rings. Bake uncovered for 20 minutes. Serves 4.
Munky.
1 Tablespoon of butter
1 1/2 Tablespoons of flour
1 16oz can Italian stewed tomatoes. Squished
1 8oz can of Tomato sauce
1/4 of Red wine. And a chilled glass of wine for you
1 Envelope of onion soup mix
1 Teaspoon of oregano
1 LB, Cooked, crumbled, fat removed. Lean ground beef
1 Cup of shredded mozzarella cheese
Red pepper rings * optional
In a sauce pan cook and drain the macaroni.
In a large saucepan. Melt the butter, blend in the flour, stewed tomatoes, sauce, wine and seasonings. Cook it until it's thick and bubbling. Reduce the heat and let it simmer 10 minutes.
In a skillet cook the ground beef. Remove the fat. Add the meat to your sauce. Fold in the cooked macaroni. Mix well.
Preheat the oven to 350, Add the casserole to a medium sized dish.
Top it with the cheese and pepper rings. Bake uncovered for 20 minutes. Serves 4.
Munky.
