Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground chuck |
| 1 \N | Med onion, chopped |
| ½ medium | Green pepper (optional) |
| 16 cans | Tomato sauce |
| 16 cans | Tomatos, drained and |
| \N \N | Smooshed |
| 4 cloves | Garlic |
| 1 medium | Onion, chopped (again) |
| 1 \N | Bay leaf |
| \N \N | Lots oregano, basil, |
| \N \N | Marjoram |
| \N \N | Dashes Worcestershire |
| \N \N | Dash tobasco or cayenne |
| \N \N | Splash red wine |
| \N \N | Lots parmesan |
| 8 ounces | Mushrooms, halved & sauteed |
| 4 ounces | Macaroni, cooked al dente |
| 6 \N | Slices American cheese |
| \N \N | Sprinkles chives |
Contributed to the echo by: Debra Heng POOR MAN'S LASAGNE Brown beef, onion and green pepper; drain. Add everything but last 3 ingredients.
Simmer to blend flavors for ½ hour. Add macaroni to pot and stir.
Spoon into greased 1-½ quart casserole. Top with cheese. Bake at 375 until cheese is bubbly, about 10-15 mins. Sprinkle with chives and serve with garlic bread.