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
- Melt butter in a vast skillet. Add onions and garlic and prepare until onions are tender.
- 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.
- Meanwhile, prepare noodles in hot pickled H2O according to package directions; drain.
- 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.