Beef Macaroni Italiano
|Elbow macaroni||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Canned stewed tomatoes||16 Ounce, cut up (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Onion soup mix||1⁄2 (1/2 Envelope)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Cubed cooked beef||2 Cup (32 tbs)|
|Shredded mozzarella cheese||2 Ounce (1/2 Cup)|
|Green pepper rings||2|
Cook macaroni according to package directions; drain.
In saucepan melt butter; blend in flour.
Stir in undrained stewed tomatoes, tomato sauce, red wine, onion soup mix, oregano, salt, and pepper.
Cook and stirtill thickened and bubbly.
Stir in cubed beef and cooked macaroni.
Spoon mixture into a 1 1/2-quart casserole.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with cheese; top with green pepper rings.
Return to oven till cheese melts, about 5 minutes more.