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Categories:
olive oil sweet onion garlic baby portabella mushrooms extra lean ground beef tomato sauce Cheddar cheese Pasta
Viewed: 11 - Published at: 9 years agoIngredients
- 1 12 tablespoons olive oil
- 1 large sweet onion (peeled and chopped)
- 3 large garlic cloves (minced)
- 34 lb baby portabella mushrooms (wiped clean and thinly sliced)
- 1 lb extra lean ground beef (or ground venison)
- 1 34 cups low-sodium tomato sauce
- 34 lb extra-sharp cheddar cheese (Cabot brand preferred, coarsely shredded)
- 12 lb bow tie pasta (or elbow macaroni)
Method
- Bring a large pot of lightly salted water to a boil.
- Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
- Preheat oven to 350F.
- Lightly grease 11 x 7 x 2-inch baking dish (or two 8x8-inch pans) and set aside.
- Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
- Add onion and garlic.
- Stir-fry until limp, about 3 minutes.
- Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
- Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
- I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
- Off heat, mix in tomato sauce and all but 1 cup cheese.
- Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
- Scatter remaining 1 cup cheese on top.
- (Add grated parmesan cheese if more is needed.
- ).
- Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.
