Sicilian Macaroni

[rahrah75]

I thought I'd share one of our favorite recipies - good for this time of year - especially if you have a garden with the ingredients! I actually updated this recipe from a 1960s cookbook (what exactly are 4 medium carrots anyway) - because I think medium doesn't have a definition as far as carrots are concerned and probably not a lot of people have Sherry sitting around their house...at least we don't.

Sicilian Macaroni
*Best if made at least a day in advance

1 ½ pounds lean ground beef
2 – 3 cups carrots, diced
1 medium – large onion chopped
12 oz. of tomato paste
1 lb. chopped tomatoes
1 -2 cups small elbow macaroni OR 2 – 3 cups whole wheat macaroni
1 package (10 – 12 oz) of frozen chopped spinach
⅔ cup water (or sherry- see optional items)
Olive Oil
Salt, pepper, sugar, basil leaves, oregano leaves, garlic powder
Pam or other “greasing” agent

Optional Items:
* ¼ pound fresh mushrooms, sliced (optional)
* 1 ½ cups shredded cheese (optional)
* ⅔ cup sherry (optional)

Prepare ahead: Chop/Dice carrots and onion (and *sliced mushrooms). Grease a 9 x 13” baking casserole dish. Get all spices, pans, measuring cups, etc. out and ready.

• Heat LARGE skillet to medium heat, add olive oil and 1 teaspoon of salt, basil, oregano and pepper (let flavors meld while getting ground beef out).
• Add ground beef and cook until well browned and in small pieces. Carefully, drain some of the oil/grease (leave some to keep it from getting too dry).
• Add ⅓ cup water or sherry. Add carrot/onion to skillet – sauté, stirring often for about 5 minutes.
• Add tomato paste, tomatoes (and their liquid), *mushrooms, ⅓ cup water or sherry and ½ teaspoon of salt, pepper, sugar, basil, oregano and garlic powder.
• Simmer on low heat for 30 minutes stirring often.
• While this is cooking, thaw spinach and cook macaroni according to package directions. Drain macaroni and spinach well; mix the two together.
• Put half the macaroni/spinach mixture in the casserole dish; top with meat sauce and (optional) ½ cup cheese.
• Repeat layers of macaroni and meat sauce, then (optional) sprinkle remaining 1 cup cheese on top. Cover and refrigerate overnight.
• When ready to serve, get casserole out and let it come to room temperature (about an hour), preheat oven to 375° and bake for about 30 minutes or until heated through (45 – 50 minutes if directly from refrigerator). Makes approx. 8 servings.

(I haven’t tested the “freezability” of this yet – if you do, let me know how it works!)

[Jashobeam]

I love 60s and 70s recipes! Thanks for sharing!

[rahrah75]

You're welcome! I think you must have some of the highest point totals I've ever seen! Wow!

[Jashobeam]

LOL, I'm 17th on the list. The richest user has 13 million.

[Ajani]

And dinner tonight will now be a variation on this recipe. Thanks for the inspiration!

[AnnieC]

Ooh ooh hop on the What's for Dinner thread! We are all looking for good recipes.