1 lb. ground beef
3/4c. chopped onion
1/2c. chopped celery (optional)
1/4c. chopped green pepper (optional)
1 lb. 12 oz. can tomatoes
1t. salt
1/4t. pepper
1c. uncooked elbow macaroni
1/2c. grated parmesan cheese
3/4c. shredded cheddar cheese
chopped parsley
In a large skillet with cover, melt butter on low heat. Stir in beef, onion, celery, and green pepper. Cook until meat is brown (medium heat). Drain the fat. Stir in tomatoes, salt, and pepper; bring to a boil (medium to high heat). Add macaroni; cover and cook over low heat, stirring occasionally until macaroni is tender. Stir in parmesan cheese. Sprinkle with cheddar cheese. Cover and let stand for 5 min. Sprinkle with parsley. Serves 4-6.
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