Wednesday, August 3, 2011
Beef Macaroni Bake
In 1274, the most famous of medieval travelers, the Venetian Marco Polo, embarked on a voyage of discovery to the unknown lands of the East. Twenty-four years later he returned to Venice with fabulous stories about exotic places that became the major source of information about the East during the Renaissance.
Legend has it that among the marvelous things he encountered in China was macaroni and that he introduced it to Europe--but legend it is. The real story of macaroni is a complex one and, appropriately, as slippery as a wet noodle.
The complicated story of macaroni--the generic term for all dried alimentary pastes cooked in broth or water, also called pasta or noodles--will be set out as an inquiry into the meaning, origin, and importance of this food, as well as of two other important products also made from hard wheat--couscous and hardtack.
1 - pound ground chuck
1 1/4 - cups water
1 - (7/8-ounce) package onion gravy mix
1 - (8-ounce) can tomato sauce
1 - cup elbow macaroni, uncooked
1 - cup (4-ounce) shredded mozzarella cheese
- Brown meat in a large skillet, stirring until it crumbles; drain and return to skillet. Add water and next 3 ingredients. Bring to a boil. Cover, heat, and summer 20 minutes or until macaroni is tender.
- Sprinkle with cheese; cover and let stand 5 minutes;
Yield: 4 servings