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!)
Sicilian Macaroni 
