Ingredients:
3/4 lb macaroni
2 (6 ounce) cans tomato paste
3 cups water
1/4 teaspoon baking soda ( You could use a pinch of sugar. I find the baking soda “quaint” as it show the age of the recipe!)
1/2 lb bacon, cut in small pieces ( I use scissors to cut, You can use “ready cooked bacon” but it’s better with a good maple cured baco)
1 lb ground beef
1/2 lb sliced mushrooms
1/2 cup finely chopped green peppers
1/2 cup onions
1 teaspoon salt, to taste
1/8 teaspoon dried oregano
1 garlic cloves, chopped fine ( if you love garlic, you can use more)
1/4 cup fresh parsley or 1/4 cup dried parsley
1/4 cup plain breadcrumbs ( preferably homemade- fresh or toasted)
2 tablespoons parmesan cheese
1 teaspoon very finely chopped parsley
3/4 cup parmesan cheese
Directions:
Cook macaroni in boiling salted water until tender.
Drain macaroni.
Combine tomato paste, water and baking soda and set aside.
Fry bacon in a medium fry pan until medium done.
Add mushrooms, green pepper, onions, and cook until tender (about 5 minutes).
Add ground beef,stirring constantly until beef is done.
Add all seasonings (including parsley) and HALF of tomato paste mixture and simmer for 5 minutes for flavors to blend.
Place half of the cooked macaroni in a greased 9x 13 casserole dish.
Sprinkle HALF the parmesan cheese.
Cover with ALL the meat mixture.
Cover with remaining half of cooked macaroni.
Sprinkle with remainging parmesan cheese.
Finally, top with remaining tomato paste mixture.
If desired, top with bread crumb mixture.
Cover casserole tightly (SPRAY FOIL WITH PAM OR CASSEROLE TOP WILL STICK) and bake at 375 degrees for 30 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.