250 g (8 oz) macaroni
3 tablespoons butter
1 onion, thinly sliced
1 garlic clove, crushed
1 x 220 g (7 3/4 oz) can mushrooms in butter sauce
1 x 425 g (15 oz) can peeled tomatoes, chopped
1 x 140 g (5 oz) can tomato paste
250 g (8 oz) ham, finely chopped
4 tablespoons dry white wine or sherry
1 teaspoon sugar
salt
freshly ground pepper
grated Parmesan cheese
finely chopped parsley
3 tablespoons butter
1 onion, thinly sliced
1 garlic clove, crushed
1 x 220 g (7 3/4 oz) can mushrooms in butter sauce
1 x 425 g (15 oz) can peeled tomatoes, chopped
1 x 140 g (5 oz) can tomato paste
250 g (8 oz) ham, finely chopped
4 tablespoons dry white wine or sherry
1 teaspoon sugar
salt
freshly ground pepper
grated Parmesan cheese
finely chopped parsley
method
1. Cook macaroni in boiling, salted water until just tender. Drain and rinse.
2. Melt butter in a flameproof casserole, saute onion and garlic until tender.
3. Add macaroni and all remaining ingredients except Parmesan cheese and parsley and mix together thoroughly.
4. Cover and cook in a slow oven 150-160°C (300-325°F) for approximately 45 minutes or until hot.
5. Sprinkle with Parmesan cheese and parsley and serve with hot crusty French bread.
6. Cooking tip: Macaroni pieces often stick together during cooking. To prevent this pour macaroni into boiling, salted water, stirring constantly.
7. Keep stirring until water returns to the boil, boil rapidly for 2 minutes, remove from heat, cover pan and leave for 30 minutes.
2. Melt butter in a flameproof casserole, saute onion and garlic until tender.
3. Add macaroni and all remaining ingredients except Parmesan cheese and parsley and mix together thoroughly.
4. Cover and cook in a slow oven 150-160°C (300-325°F) for approximately 45 minutes or until hot.
5. Sprinkle with Parmesan cheese and parsley and serve with hot crusty French bread.
6. Cooking tip: Macaroni pieces often stick together during cooking. To prevent this pour macaroni into boiling, salted water, stirring constantly.
7. Keep stirring until water returns to the boil, boil rapidly for 2 minutes, remove from heat, cover pan and leave for 30 minutes.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
