4 tbsp. olive oil
1 lb. lean coarse ground beef
3 cloves garlic, peeled and crushed
3/4 c. red marinara or spaghetti sauce
3/4 c. brown gravy (homemade or canned)
1/2 c. half and half
1/4 c. Parmesan or Romano cheese, freshly grated
1 tsp. dried whole rosemary
Salt and black pepper, freshly ground to taste
3/4 lb. penne pasta (short, small pasta tubes)

TOPPING:

1 c. Mozzarella or swiss cheese coarsely grated

Bring 4 quarts of water to a boil. Heat a large frying pan and add the oil, beef and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the cheese for topping and the pasta. Simmer the mixture while the pasta cooks until just barely tender. Drain the pasta and mix it with the sauce. Pour all into a 3 quart glass rectangular baking dish and top with the remaining cheese. Bake uncovered at 350 degrees for 25 minutes or until all is bubbly hot. Serves 6.