Recipe by Mrs. Bob Sanchez of Colorado Springs, as reported by Helen Dollaghan in the Oct. 27, 1963, edition of The Denver Post. Serves 6.
Ingredients
1 1/2 pounds ground round steak
Salt and pepper
1/2 clove garlic, minced
1/4 cup chopped onion
1/2 stick butter, melted
1 can (8 ounces) tomato sauce diluted with 1/2can water
1 teaspoon minced, dried parsley
1 teaspoon crushed, dried celery leaves
1 can (3 ounces) mushroom slices and liquid
3/4 pound mostaccioli (penne)
3/4 cup grated Romano cheese
Directions
Season ground meat with salt and pepper. Shape meat into 6 oblong patties.
Saute garlic and onion in melted butter until onion is transparent. Remove onion and garlic from skillet. Brown patties on both sides in the same pan, adding more butter if necessary. Remove patties from skillet.
Add tomato sauce, parsley, celery, sauteed onions and garlic to meat drippings. Blend thoroughly. Season to taste with salt and pepper.
Place patties in tomato mixture and simmer, covered, until done. Blend in mushrooms and liquid about 5 minutes before cooking time is completed. (If sauce becomes too thick, add a little more water.) Meanwhile, cook pasta according to package directions; drain.
To serve, place a layer of pasta in serving dish, sprinkle with some of the cheese and top with some of the sauce. Add remaining macaroni, sauce and cheese. Arrange meat patties on top, spoke fashion.
