Macaroni Grill Polpettone Alla Montagnola (Italian Meatloaf)

3/4 pound bread crumbs
1 quart milk
5 pounds ground beef
1 teaspoon salt
1 teaspoon pepper
1 pound diced yellow onion
1 pound diced button mushrooms
12 sage leaves
6 1/2 ounces ketchup
4 eggs


Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.

Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.

Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.

Buca di Beppo Macaroni Rosa

Makes 6 servings

1 plum tomato
1 tablespoon diced onion
1 teaspoon diced fresh basil
1/2 teaspoon minced fresh garlic
Salt and pepper to taste 6 tablespoons plus 1 teaspoon olive oil
1/2 pound white mushrooms, quartered
1/3 pound boneless, skinless chicken breast or chicken tenders
16 ounces marinara sauce
6 ounces heavy cream
1/3 cup frozen peas, thawed
1-1/2 cups broccoli tops
1 pound cooked macaroni
2/3 cup grated Romano cheese


Combine tomato, onion, basil, garlic, salt and pepper in a small bowl and
let stand at room temperature for 1 hour. Bring a large pot of water to a
boil. Cover, reduce heat to medium.

Heat 6 tablespoon oil in a large saute pan over medium-high heat. Add
mushrooms and chicken, saute unitl chicken starts to brown along edges,
about 7 minutes.

Add marinara sauce and cream and continue cooking until mixture is reduced
by a third, about 10 minutes. Add reserved tomato-onion mixture and peas and
continue cooking for 3 minutes.

Return heat to high under pot of water and bring back to a boil. Drop cooked
macaroni and broccoli tops into boiling water for 3 seconds. Drain and toss
with the marinara sauce mixture and Romano cheese. Spoon onto platter and
serve hot.