2 tbsp. olive oil
1 lb. lean coarse ground beef
3 cloves garlic, peeled and crushed
1/2 c. half and half
3/4 c. red marinars or spaghetti sauce
3/4 c. good borwn gravy (homemade beef gravy, or canned brown gravy, in a pinch)
1/4 c. Parmesan or Romano cheese, freshly grated
1 tsp. dried whole oregano
1/2 tsp. dried whole rosemary
Salt and black pepper, freshly ground to taste
3/4 lb. penne pasta (short pasta tubes)
1 c. Mozzarella or Swiss cheese, coarsely grated, for topping

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.