Faye's Neopolitan Beef Casserole

1/4 c. oil

1/3 c. chopped onion

3 cloves garlic, crushed

1 c. pared, diced carrots

1 1/2 c. diced celery

1 1/2 lbs. ground chuck

6 oz. can mushroom caps

1/2 c. sherry

6 oz. tomato paste

1 lb. 3 oz. can tomatoes

1 T. salt

1/2 t. pepper

1/2 t. dried oregano leaves

1/2 t. dried basil leaves

8 oz. pkg shell macaroni

10 oz. frozen spinach, optional

1/2 c. buttered bread cubes, or panko

1 c. sharp cheddar cheese, grated

Parmesan cheese, grated

Heat oil in skillet. Saute onion, garlic, carrot, and celery until onion is golden, about 5 minutes. Add ground beef. Cook until the red disappears. Add mushrooms, sherry, tomatoes, salt, pepper, oregano, and basil. Simmer, uncovered, 1 1/2 hours. About 45 minutes before serving time, preheat oven to 350. Cook macaroni and spinach according to directions. Add well drained macaroni and spinach to sauce. Turn out into sprayed casserole dish. Top with bread cubes and cheddar cheese. Bake 30 minutes, or until bubbly and brown. Serve sprinkled with Parmesan cheese.