1/4 cup olive oil
3/4 cup chopped onion
1 clove garlic, minced
2 pounds lean ground beef
1 (28-ounce) whole plum tomatoes, undrained, chopped
2 (8-ounce) cans tomato sauce
2 teaspoons Italian seasoning
1 pound fresh mushrooms, sliced (about 5 1/2 cups)
salt and pepper to taste
1 pound corkscrew pasta
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese


1. Preheat oven to 350 degrees F. In a large saucepan, heat oil until hot. Add onion and garlic; saute for about 1 minute. Add beef; cook and stir until browned, about 7 minutes. Add tomatoes, tomato sauce, and Italian seasoning. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes.
2. Stir in reserved mushrooms; simmer 5 minutes longer. Remove from heat, season with salt and pepper, keep warm.
3. Cook pasta as label directs; drain. Arrange half of the pasta in a 3 1/2-quart casserole. Top with half of the hot sauce; repeat layering. In a small bowl, combine mozzarella and Parmesan cheeses; sprinkle over casserole. Bake until cheeses are melted and bubbly, about 20 to 30 minutes.
The meat sauce can be made a day or two ahead of time. It also freezes well.
Mushrooms & Beef Alla Rom
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