A twelve ingredient recipe that serves 12.

Macaroni and Tomatoes

2 1/2 lb lean ground beef

2 TBSP  Vegetable oil

2 large onions, chopped

3 ribs celery, chopped

3 large carrots, grated

2 (2 -lb.-3-oz.) cans Italian style tomatoes, with juice

2 tsp salt

1 1/2 tsp oregano

1 tsp pepper

1 tsp garlic powder

1 1/2 lb. elbow macaroni, cooked and drained

2 (10-oz.) packages frozen chopped spinach, slightly thawed

Grated Parmesan cheese

In a large pot brown the beef on the oil for about 5 minutes.  Add the onions, celery, and carrots, and cook for an additional 5 minutes.  Stir in the tomatoes, salt, oregano, pepper, and garlic powder.

Bring to a boil, lower the heat, and cover.  Simmer for one hour.

When the sauce is done, stir in the macaroni and spinach; mix thoroughly.

Transfer to 2 13 x 9 x 2-inch casseroles.  Sprinkle with cheese.

Bake at 350 degrees for 30 minutes, or until bubbly.

12 to 14 servings.

From : The Ivy Hall Cookbook, Trinity CHurch, Princeton

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