Description

Colder weather will soon be here and so will the need be for warm, satisfying comfort food. This dish can be prepared as directed or turned into a wonderful chili mac.

Ingredients

• 1 lb. elbow macaroni or with macaroni with lines
• salt and black pepper
• 2 T. extra-virgin olive oil
• 1 large onion, finely chopped
• 1 rib celery with leafy tops, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 4 cloves garlic, chopped, minced or grated
• 1 ¼ lb. 80% ground sirloin
• 1 T. Worcestershire sauce
• 1 T. dried oregano, lightly crushed
• small handful of fresh parsley or basil, chopped
• 14 oz. good quality can crushed tomatoes
• Sauce:
• 3 T. butter
• 3 T. flour
• 2 ½ c. milk
• ¼ t. white pepper for a mild sauce or cayenne pepper for not so mild
• ¼ t. freshly grated nutmeg
• 2 ½ c. shredded easy-melting Cheddar cheese
• ½ c. grated Parmigiano-Reggiano cheese

Steps

1. Heat a large pot of well salted water to boil; add macaroni; cook 5 minutes; cold shock; drain pasta.
2. While pasta is cooking , heat a deep skillet over medium-high heat with olive oil, 2 turns of the pan; add onion, celery and green pepper; season with salt and black pepper; soften a few minutes; add garlic; stir 1 more minute. Add beef; crumble; cook until meat loses its pink color; add Worcestershire sauce, oregano and parsley or basil; add tomatoes; simmer. Season with salt and pepper.
3. Turn on broiler with rack in center of oven.