Maracelli à la Happy

The Junior League of Monmouth County, New Jersey

The Eastern Junior League Cookbook

2 pounds ground beef

1/4 pound hot Italian sausage, removed from skin

1 medium onion, chopped

1/2 green pepper, chopped

32 ounces marinara sauce

6 ounces canned sliced mushrooms

2 ounces dry red wine

1 teaspoon oregano

1 tablespoon grated Parmesan cheese

1/2 pound size 22 macaroni shells

Garlic salt

1 tablespoon butter

1/2 pound Port Salut cheese, thinly sliced

Sauté ground beef, sausage, onion, and green pepper, breaking meat into small pieces. Add marinara sauce, mushrooms, red wine, oregano, and Parmesan cheese. Simmer for 1 hour.

Cook macaroni shells 12-15 minutes. Drain and add garlic salt and butter. Combine shells and sauce. Spoon into shallow casserole. Place thin slices of Port Salut cheese on top. Bake at 325° for 30 minutes.

This dish freezes well.

Yield: 8-10 servings

Notes:

1. Using what I had on hand meant a yellow bell pepper and fresh, local button mushrooms that I sliced by hand

2. Couldn’t find port salut so I subbed in some havarti cheese instead

3. Went with regular medium macaroni shells