| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Pasta, Meats |
3 |
Cups |
INGREDIENTS
| 2 2/3 |
c |
Fusilli pasta ( 8 oz.) |
| 3 |
qt |
Boiling water |
| 1 |
tb |
Cooking oil (optional) |
| 2 |
ts |
Salt |
| 1 |
lb |
Lean ground beef |
| 1 |
c |
Chopped onion |
| 1 |
tb |
All-purpose flour |
| 1/4 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
| 1/8 |
|
To 1/4 tsp. Pepper |
| 7 1/2 |
oz |
Tomato sauce |
| 2 |
c |
Milk |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/3 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Cook pasta in boiling water, cooking oil and first amount of salt in large
uncovered pot or Dutch oven for 7 to 8 minutes until tender but firm.
Drain. Turn pasta into ungreased 2 quart casserole.
Scramble-fry ground beef and onion in non-stick frying pan until onion is
soft and beef is no longer pink. Drain.
Mix in first amount of flour, allspice, second amount of salt and pepper.
Stir in tomato sauce until boiling. Spoon over pasta.
Gradually whisk milk into second amount of flour in small saucepan until no
lumps remain. Add third amount of the salt and second amount of pepper.
Heat and stir until boiling.
Stir in Parmesan cheese. Pour over beef. Poke here and there will knife
to allow some sauce to reach bottom. Bake, uncovered, in 350°F oven for
above 40 minutes until browned. Makes 8 cups casserole. Typed in MMFormat
by cjhartlin@email.msn.com Source: Company's Coming Millennium Edition
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 18, 1999
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