Roman Holiday - cooking recipe

Ingredients
    2 (8 oz.) pkg. elbow macaroni
    2 Tbsp. olive oil
    2 large onions, chopped
    1 qt. and 1 pt. canned tomatoes
    2 lb. chopped meat or more
    5 or 6 stalks celery, cut up
    1 c. grated Velveeta cheese
Preparation
    Cook meat in oil until brown with onions and celery.
    Add tomatoes, season with salt, pepper and a little bit of sugar. Cook until all vegetables are tender.
    Meanwhile, cook and drain macaroni.
    Mix with vegetables.
    Put in casserole, cover with Velveeta cheese.
    Makes 1 (2-quart) casserole.
    Bake until brown on top (approximately 1 hour).

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