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  Mom's Baked Macaroni
   Cassoroles
   Noelle
   2/20/2016
Ingredients:
Mom's Tomato Sauce:
Two Tablespoons olive oil
One yellow onion, chopped
One clove garlic, minced
Two cans (15 ounces each) tomato sauce
One can (6 ounces) tomato paste
Two teaspoons light brown sugar
Salt
Freshly ground pepper
One Tablespoon sugar

One & 3/4 Tablespoons salt
One pound ziti pasta (cannot find Ziti-- used penne---but Jay has requested elbow macaroni).
One pound sirloin
One package (15 Ounce) Mexican Cheese (Queso Fresco)
One large egg, lightly beaten
1/4 teaspoon freshly ground Pepper
1/4 cup chopped fresh flat-leaf parsley
2 cups (1/2 pound)shredded mozzerella cheese
Instructions:
INSTRUCTIONS
In a 4 quart saucepan, over medium heat, warm the oil & swirl to coat the bottom of the pan.
Add the onion & garlic & saute, stirring occasionally, until onion is softened, about 5 minutes.
Stir in the tomato sauce, tomato paste, brown sugar & white sugar. Reduce the heat & simmer,
uncovered, 15 to 20 minutes to meld the flavors.
Season to taste & set aside.

Fill an 8 to 10-quart stockpot 2/3 full of water & bring to boil over high heat. Add 1 Tablespoon salt to the
boiling water & then add the pasta. Stir & cook the pasta until al dente (cooked through but still slightly
chewy), about 10 minutes. Drain & rinse the pasta in a colander. Set aside.


Preheat the oven to 350 degrees. In a large Dutch oven, over medium heat, cook the sirloin, breaking up the
meat with the back of a spoon until browned, about 5 minutes. Remove from the heat. Stir in the cheese, egg,
the remaining 3/4 teaspoon salt (I don't use that much salt), pepper & parsley. Add half of the tomato sauce
& mix to combine. Gently fold in the cooked pasta. Transfer to a 9 by 13-inch glass baking dish, and level the
mixture lightly with the back of a spoon. Pour the remaining tomato sauce over the top & sprinkle the mozzarella.

Bake uncovered, until hot & bubbly, 20 to 25 minutes. Serve immediatly. (Usually takes longer to bake.)

Jay says, "tasty."
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