maccheroni arrosto (baked macaroni)
| Measure | Ingredient |
|---|---|
| 4 | Cloves garlic;- chopped |
| 1 | Sprig rosemary;- chopped |
| ¼ cup | Butter |
| ¾ cup | Ground beef |
| 1 teaspoon | Flour, all-purpose |
| ½ cup | Dry white wine |
| 4 | Canned tomatoes;- put thru processor |
| Salt and pepper | |
| ¾ cup | Beef broth |
| 12 ounces | Pasta |
| ¼ cup | Parmesan cheese;- grated |
Fat grams per serving: Approx. Cook Time: 1:00 Chop garlic and rosemary. Heat butter in saucepanand add ground beef, flour, garlic and rosemary. Brown 3 minutes over medium heat. Turn heat to high, add wine and allow to evaporate, stirring continually.
Add tomatoes, salt and pepper. Stir in stock, cover and simmer 30 minutes. Boil pasta al dente, drain and arrange in layers with the sauce and a sprinkling of parmesan in a buttered ovenproof dish.
Cover the final layer with a few pieces of butter and bake 20 minutes at 375. Recipe By : "The great Italian Cookbook" Italian Academy of Cookery Source: The Great Italian Cookbook
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