January 26th, 2009

Blueberries for Sal

Bammicetti

This is a casserole my Mom used to make, and she called it Bammicetti. I looked up the word, however, and it's nowhere to be found. So I'm not sure where she originally got that name. Probably from a magazine like Women's Day.

Anyway, it's easy to make and can stretch a pound of beef for a few days so I'm all for that. Sorry again for the lack of photo. I took some nice ones but apparently my camera Flash Card is unloadable onto the computer.

Bammicetti

1 lb of ground beef (I used ground chuck)
2 large yellow onions
1 bunch of celery
1 15oz can of peeled crushed tomatoes
2 cups (uncooked) of pasta or egg noodles (I like to use tri-colored corkscrew)
1/2 cup Fresh cilantro chopped
salt, pepper, Italian seasoning to taste.
1 cup of grated cheese (I like romano but anything hard cheese works)


• Chop and brown the onions and celery in a little olive oil until golden. Set them aside in a large casserole dish.

• Brown, season and stir the ground beef, then add to the casserole dish. Open the can of tomatoes and mix everything together.

• Cook pasta or noodles to package instructions, drain but don't rinse. Then add to the casserole.

• Top with grated cheese and cook in 350º oven for 40 min.

Voila!