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