Marvelous with a refreshing salad of escarole, ripe olives , roasted peppers and of course some breadsticks.
1 8-ounce package large shell macaroni
3 tablespoons olive or salad oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
1 small garlic clove, minced
1 pound ground beef
½ pound chicken livers
1 28-ounce can tomatoes
1 6-ounce can tomato paste
½ cup water
3 table spoons cooking or dry red wine
1 ¼ teaspoons salt
½ teaspoon basil
¼ teaspoon pepper
Grated Parmesan Cheese (optional)
ABOUT 1 ½ HOURS BEFORE SERVING
- Prepare shell macaroni as label directs; drain. Spoon macaroni into 2 ½ quart casserole
- Meanwhile, in 12 –inch skillet over medium heat, in hot olive oil or salad oil, cook onion, carrot, celery and garlic until vegetables are very tender, stirring occasionally. With slotted spoon, remove vegetables to small bowl.
- In drippings remaining in the skillet, over medium-high heat, cook ground beef for 5 minutes, stirring occasionally. Add chicken livers; cook until chicken livers lose their pink colour, all pan juices evaporate and ground beef is well browned, stirring frequently.
- Preheat oven to 350F. Return vegetables to skillet; stir in tomatoes with their liquid, tomato paste, water, wine, salt, basil and pepper over high heat, heat to boiling. Pour sauce over macaroni in casserole; stir gently to mix. Cover casserole and bake 45 minutes or until hot and bubbly. If you like serve with grated Parmesan cheese. Makes 6 Servings.