Macaroni Supreme

• 2 c. uncooked elbow macaroni
• 1 lb. lean ground beef
• 1 large onion, finely chopped
• 1 (1 lb. 12 oz.) can Italian-style tomatoes
• 1 (10 oz.) pkg. frozen peas
• 1 c. sliced fresh mushrooms
• 3/4 c. dry red wine
• 1/4 c. chopped fresh parsley
• 1 tsp. sugar
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 c. grated Parmesan cheese, divided

1. Cook macaroni according to chart on package; drain and set aside.
2. In 2-quart microproof casserole or bowl, combine meat and onion.
3. Cook, covered, on High (max power) another 3 minutes. Stir and cook on High (max power) another 2 minutes or until onion is transparent.
4. Drain off fat.
5. Add undrained tomatoes.
6. With spoon, break up whole tomatoes into pieces.
7. Add peas, mushrooms, wine, parsley, sugar, salt and pepper.
8. Cook, covered, on 50 (Simmer) for 30 minutes.

elbow macaroni, lean ground beef, onion, italianstyle tomatoes, frozen peas, mushrooms, red wine, fresh parsley, sugar, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052528 (may not work)