Tagliarine (Pronounced talarini ) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 25 |
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I inherited this recipe from my mother-in-law before she passed away. I can't remember which of her old recipe books I copied it out of, but I'm sure glad I did. It is absolutely delish and makes enough to feed approx 10 people in two separate batches. You can eat one batch and freeze the second batch. It freezes well for up to 3 months, but I wouldn't leave it in the freezer for more than 2 months. Since I added the mushrooms to this recipe (yum) I believe it to be unique from any other Tagliarini recipe I have ever come across. Ingredients:
2 lbs lean ground beef |
1/2 lb butter or 1/2 lb margarine |
2 (12 ounce) packages medium wide egg noodles |
1 (16 ounce) can whole kernel corn, drained |
1 (28 ounce) can chopped tomatoes |
1 lb cheddar cheese, grated |
1 pint seeded black olives, chopped or 2 (8 ounce) cans sliced black olives |
2 tablespoons chili powder (or to taste) |
2 large yellow onions |
1 large green pepper |
2 (8 ounce) cans mushrooms or 3/4 lb fresh mushrooms |
2 (8 ounce) cans tomato sauce |
Directions:
1. Chop onions and pepper into small pieces. Saute with mushrooms, if using fresh, in 1 cube butter or margarine until soft but not browned.
2. Fry ground round in another pan in other cube butter or margarine slightly. Add chili powder to meat while frying.
3. Boil noodles according to package directions; drain well.
4. Grate cheese. Reserve a small amount of cheese for topping.
5. Season meat mix with salt and pepper to taste.
6. After noodles are cooked, combine all ingredients and bake until thoroughly heated. 325 degrees for glass pan; 350 for metal pan. Bake for 1 hour.
7. If this meal is being prepared for a large group (20 to 25) it may be cooked in one batch in a 10x15x3 inch pan or for family in two 9x13x2 inch pans.
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