"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Beef Lombardi Recipe

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This recipe for Beef Lombardi , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Rita Mills
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lean ground beef
1 (14-1/2 oz) can chopped
tomatoes (I use tomato sauce)
1 (10-oz) can diced tomatoes
and green chilies (I use Rotel)
2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 (6 oz) can tomato paste
1 bay leaf
1 (6 oz) pkg. Med egg noodles
6 green onions, chopped
1 c sour cream
1 c (4 oz) shredded sharp cheddar
1 c shredded parmesan cheese
1 c (4 oz) shredded mozzarella cheese
Directions:
Directions:
Cook beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain. Stir in chopped tomatoes (tomato sauce) and next 4 ingredients. Cook 5 minutes, add tomato paste and bay leaf and simmer 30 minutes. Cook egg noodles according to directions and drain. Stir together noodles, chopped green onions and sour cream until blended. Place noodles mixture in bottom of lightly greased (13x9 in) pan, top with beef mixture, sprinkle evenly with cheese. Bake, covered with aluminum foil at 350 degrees for 35 minutes, uncover and bake 5 more minutes. Garnish, if desired with fresh parsley.

 

 

 

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