1/4 c. salad oil
1/3 c. finely chopped onion
3 cloves garlic, crushed
1 c. pared, diced carrot
1 1/2 c. diced celery
1 1/2 lbs. ground hamburg
1 (6 oz.) can mushroom caps, drained or 6 oz. fresh mushrooms
1/2 c. sherry
1 (6 oz.) can tomato paste
1 (28 oz.) can tomatoes or tomato puree
1 tbsp. salt
1/2 tsp. pepper
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil
1 (8 oz.) pkg. sm. shell macaroni
1 (10 oz.) pkg. frozen chopped spinach
1/2 c. buttered fresh bread cubes
1 c. grated sharp cheddar cheese
Grated Parmesan cheese

1. In hot salad oil, in a large skillet, saute onion, garlic, carrots, and celery until the onion is golden, about 5 minutes.

2. Add beef, cook, stirring until the red color disappears.

3. Add mushrooms, sherry, tomato paste, tomatoes or tomato puree, salt, oregano, pepper and basil; simmer, uncovered 1 1/2 hours.

4. If desired, cool, cover and refrigerate until needed.

5. About 45 minutes before serving time, preheat oven to 350 degrees.

6. Cook macaroni and spinach as package labels direct.

7. Reheat sauce, add well drained macaroni and spinach.

8. Turn into a 3 quart casserole, top with bread cubes and cheddar.

9. Bake, uncovered 30 minutes or until bubbly and browned.

10. Serve with sprinkled Parmesan cheese. Makes 8 servings.