Beef Macaroni Italiano Recipe
Ingredients
| Elbow macaroni | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| 1 16-ounce can stewed tomatoes, cut up | ||
| Tomato sauce | 1 8 Ounce | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Onion soup mix envelope | 1/2 | |
| Dried oregano | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 2 cups cubed cooked beef | ||
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
| Green pepper | 1 To taste | |
Directions
Cook macaroni according to package directions; drain.
In saucepan melt butter; blend in flour.
Stir in undrained stewed tomatoes, tomato sauce, red wine, onion soup mix, oregano, salt, and pepper.
Cook and stirtill thickened and bubbly.
Stir in cubed beef and cooked macaroni.
Spoon mixture into a 1 1/2-quart casserole.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with cheese; top with green pepper rings.
Return to oven till cheese melts, about 5 minutes more.
In saucepan melt butter; blend in flour.
Stir in undrained stewed tomatoes, tomato sauce, red wine, onion soup mix, oregano, salt, and pepper.
Cook and stirtill thickened and bubbly.
Stir in cubed beef and cooked macaroni.
Spoon mixture into a 1 1/2-quart casserole.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with cheese; top with green pepper rings.
Return to oven till cheese melts, about 5 minutes more.
Chef
