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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This I have not tried but certainly does look scrumptious! From Gourmet. Ingredients:
1 lb boneless beef chuck roast, cut into 1/2 inch pieces |
1 (14 1/2 ounce) can beef broth |
1 (28 ounce) can whole tomato puree |
1 medium onion, chopped |
1/4 cup unsalted butter, melted |
1 tablespoon worcestershire sauce |
1 teaspoon sugar |
2 cups fresh breadcrumbs |
1 lb sharp cheddar cheese, grated (4 cups) |
1 lb elbow macaroni |
Directions:
1. Simmer chuck in broth in a 2 qt saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.
2. While meat simmers, break up tomatoes by squeezing them into a bowl with puree.
3. Cook onion in half of butter in a 4 qt saucepan over moderate heat, stirring, until softened.
4. Add tomatoes with puree, Worcestershire sauce, and sugar, then simmer stirring occasionally, 15 minutes, or until slightly thickened.
5. Preheat oven to 400.
6. To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter and salt and pepper to taste.
7. Cook macaroni in boiling salted water until al dente, then drain in a colander.
8. Cool macaroni 3 minutes, then tranfer to a large bowl.
9. Toss with tomato sauce, beef with broth, remaining 3 cups cheese and salt and pepper to taste.
10. Transfer macaroni mixture to a buttered 13x9x2 glass baking dish and spoon topping evenly over.
11. Bake in middle of oven, uncovered, 25 minutes or until topping is golden brown and mixture is bubbling.
12. Makes 8-10 servings.
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