Recipe by Bev
This I have not tried but certainly does look scrumptious! From Gourmet.
Top Review by Kikimony
This was good! I used the herbed beef broth for extra flavor. It was hard finding whole tomato puree so I had to use regular puree. I also added mushroom slices. Will make again, but maybe throw in some more herbs for extra flavor.
- 1 lb boneless beef chuck roast, cut into 1/2 inch pieces
- 1 (14 1/2 ounce) can beef broth
- 1 (28 ounce) canwhole tomato puree
- 1 medium onion, chopped
- 1⁄4 cup unsalted butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 2 cups fresh breadcrumbs
- 1 lb sharp cheddar cheese, grated (4 cups)
- 1 lb elbow macaroni
Directions See How It's Made
- Simmer chuck in broth in a 2 qt saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.
- While meat simmers, break up tomatoes by squeezing them into a bowl with puree.
- Cook onion in half of butter in a 4 qt saucepan over moderate heat, stirring, until softened.
- Add tomatoes with puree, Worcestershire sauce, and sugar, then simmer stirring occasionally, 15 minutes, or until slightly thickened.
- Preheat oven to 400.
- To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter and salt and pepper to taste.
- Cook macaroni in boiling salted water until al dente, then drain in a colander.
- Cool macaroni 3 minutes, then tranfer to a large bowl.
- Toss with tomato sauce, beef with broth, remaining 3 cups cheese and salt and pepper to taste.
- Transfer macaroni mixture to a buttered 13x9x2" glass baking dish and spoon topping evenly over.
- Bake in middle of oven, uncovered, 25 minutes or until topping is golden brown and mixture is bubbling.
- Makes 8-10 servings.