Macaroni And Beef

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 lb boneless beef chuck roast, cut into 1/2 inch pieces
• 1 (14 1/2 ounce) can beef broth
• 1 (28 ounce) can whole 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

Recipe

• 1 simmer chuck in broth in a 2 qt saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.
• 2 while meat simmers, break up tomatoes by squeezing them into a bowl with puree.
• 3 cook onion in half of butter in a 4 qt saucepan over moderate heat, stirring, until softened.
• 4 add tomatoes with puree, worcestershire sauce, and sugar, then simmer stirring occasionally, 15 minutes, or until slightly thickened.
• 5 preheat oven to 400.
• 6 to make topping, toss together bread crumbs, 1 cup cheddar, remaining melted butter and salt and pepper to taste.
• 7 cook macaroni in boiling salted water until al dente, then drain in a colander.
• 8 cool macaroni 3 minutes, then tranfer to a large bowl.
• 9 toss with tomato sauce, beef with broth, remaining 3 cups cheese and salt and pepper to taste.
• 10 transfer macaroni mixture to a buttered 13x9x2" glass baking dish and spoon topping evenly over.
• 11 bake in middle of oven, uncovered, 25 minutes or until topping is golden brown and mixture is bubbling.
• 12 makes 8-10 servings.