Vintage stew recipe: Johnny Marzetti

Serves 6 to 8


2 tablespoons butter or margarine

2 vast onions, sliced

1 clove garlic, minced

1 bruise belligerent beef

4 ounces tomato paste

1½ cups water

8 ounces sliced, canned mushrooms with liquid

1 crater diced celery

1 immature pepper, diced

1 teaspoon vinegar

Salt and peppers to taste

½ bruise pointy cheddar, shredded

8 ounces extended noodles or other pasta


  1. Melt butter in a vast skillet. Add onions and garlic and prepare until onions are tender.
  2. Add belligerent beef and prepare until browned. Stir in tomato paste, water, mushrooms with liquid, celery, immature pepper, vinegar, salt, peppers and cheese. Simmer for 15 minutes.
  3. Meanwhile, prepare noodles in hot pickled H2O according to package directions; drain.
  4. Mix noodles with beef mixture. Cover and prepare 1 hour on stovetop or, if regulating an ovenproof pan, bake for an hour during 350 degrees.


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