Spaghetti Ticino - cooking recipe

Ingredients

1 medium onion, chopped
1 lb. lean ground meat
1/2 lb. Italian sausage, ground up
2 c. fresh mushrooms, sliced (about 1/2 lb.)
1 clove garlic, crushed
1 (16 oz.) can whole tomatoes, drained and chopped
1 (6 oz.) can tomato paste
1/4 c. Madeira wine
2 tsp. dried tarragon leaves
1 tsp. Paul Prudhomme's Meat Magic
1 tsp. pepper
1 tsp. Italian herb seasoning
1 (8 oz.) pkg. angel hair pasta
4 oz. salad oil
2 c. Swiss cheese, grated
Mozzarella, Parmesan and parsley for topping
1 (2 1/2 oz.) can black olives, pitted and chopped

Preparation

In large skillet, saute onion and meat until meat is browned. Drain grease.
Add mushrooms and all other ingredients except cheese and olives.
Simmer, covered, for 15 minutes.
Stir in 1 1/2 cups of the grated cheese, half olives and cook until the cheese is melted.
During the time the meat mixture is simmering in boiling water with 1 1/2 teaspoons olive oil, cook the pasta, 1/2 less time than the directions indicate.
Drain thoroughly and pour into greased 9 x 13-inch Pyrex casserole.
Fold in meat mixture with the pasta and mix.
Sprinkle with the remaining 1/2 cup of cheese and olives.
Bake in preheated 350\u00b0 oven for 20 minutes.
This recipe may be made ahead of time and served later. If the recipe is room temperature at least 20 minutes will be needed to heat the dish completely.
For salt-free, eliminate Paul Prudhomme's Meat Magic.
The dish is even more delicious the next day (keeps for a week in refrigerator).
Serves 4 to 6, but warning, the men always come back for seconds.