Mushrooms & Beef Alla Romana
Mushrooms & Beef Alla Romana
1 lb Fresh Mushrooms
3/4 cup Onion, minced
2 lbs Ground Beef
8 oz can Tomato Sauce
2 tsp Italian Seasoning
1 lb Fusilli Pasta (curly)
1/4 cup Parmesan Cheese, grated
1/4 cup Olive Oil
1 clove Garlic, minced
28 oz can Tomatoes, broken up
2 1/2 tsp Salt
1/4 tsp Ground Black Pepper
1 cup Mozzarella Cheese, shredded
Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups); set aside. In a large saucepan or Dutch oven heat oil until hot. Add onion and garlic; saute for 1 minute. Add beef; cook and stir until browned, about 3 minutes. Add tomatoes, tomato sauce, salt, Italian seasoning and black pepper. Bring to the boiling point; reduce heat and simmer, uncovered, for 10 minutes. Stir in reserved mushrooms; simmer 5 minutes longer. Remove from heat and keep hot.
Cook pasta as label directs; drain. Preheat oven to 350 degrees. Arrange half of the pasta in a 3 to 3 1/2 qt. casserole. Top with half of the hot beef mixture; repeat layering. Combine Mozzarella and Parmesan cheeses; sprinkle over casserole. Bake until cheeses are melted, about 10 minutes.
YIELD: 8 Portions
|
Linear Mode
