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.