Ingredients
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1/2 cup vegetable oil
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1/3 cup finely chopped onion
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3 cloves garlic, minced
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1 1/2 cups diced celery
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1 1/2 lbs ground chuck or 1 1/2 lbs very lean hamburger
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20 small mushroom caps
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1/2 cup sherry wine
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1 (6 ounce) can tomato paste
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1 (17 ounce) can diced tomatoes
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1 teaspoon salt (to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1 (8 ounce) package small shell pasta
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1 (10 ounce) package frozen chopped spinach
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1/2 cup fresh bread, cubes buttered
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1 cup grated sharp cheddar cheese
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grated parmesan cheese
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1 cup diced peeled carrot
Instructions
- 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.