Johnny Marzetti (1910s, Columbus, OH, USA)
Johnny Marzetti is an iconic Midwestern dish that combines beef, macaroni, tomato sauce and cheddar cheese into a warm, delicious, rib-sticking casserole. Possibly created as early as 1896, this recipe reached massive popularity in the early 20th century and even became an international favorite when it found its way to Panama during the construction of the Panama Canal. It is still a popular family meal today.
Equipment
- Normal Kitchen Utensils
Ingredients
- 2 Lbs Ground Beef Lean Preferred
- 24 oz. Cheddar Cheese Grated, About 6 C
- 1 Large Onion Chopped
- 12 oz. Mushrooms Sliced
- 1 Can Tomato Sauce 29 oz., About 3 1/2 C
- 1 Lb Elbow Macaroni
- 4 Tbsp Olive Oil
- Salt and Pepper to Taste
Instructions
- Begin boiling a pot of water to cook the pasta.
- In a large skillet, at medium-high heat, sauté the onion with 3 Tbsp of the olive oil and a heavy pinch of salt and pepper. Cook until the onions are translucent. About 5 minutes.1 Large Onion, 4 Tbsp Olive Oil, Salt and Pepper to Taste
- Add the mushrooms to the skillet and sauté another 5 minutes.12 oz. Mushrooms
- Once your pasta water is boiling, drop in the pasta and a heavy dose of salt. Boil to al dente. Begin preheating your oven to 350 degrees.1 Lb Elbow Macaroni
- While the pasta boils, add the beef to the skillet with the mushrooms and onions, cooking until browned through. 5-10 minutes. Add another heavy pinch of salt and pepper, and be sure to break up the beef as it cooks.2 Lbs Ground Beef
- Once the beef is cooked through, turn off the burner. Mix in the tomato sauce and 5 C of the cheddar cheese. Drain the cooked pasta and mix it with the beef mixture. Season with salt and pepper to taste.1 Can Tomato Sauce, 24 oz. Cheddar Cheese
- Use the remaining 1 Tbsp of olive oil to oil a 13x9 inch baking dish. Pour the beef and pasta mixture into the dish and top with the remaining cheddar cheese.
- Bake at 350 degrees for 35 minutes.
- Let rest 5-10 minutes before serving.