Dunbar Macaroni with Beef

• 1 lb boneless chuck, cut into 1/2-inch pieces
• 1 (14 1/2-oz) can beef broth
• 1(28- to 32-oz) can whole tomatoes in puree
• 1 medium onion, chopped
• 1/2 stick unsalted butter, melted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 2 cups fresh bread crumbs
• 1 lb sharp Cheddar, grated (4 cups)
• 1 lb elbow macaroni

1. Simmer chuck in broth in a 2-quart saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.
2. While meat simmers, break up tomatoes by squeezing them into a bowl with puree.
3. Cook onion in half of butter in a 4-quart saucepan over moderate heat, stirring, until softened.
4. Add tomatoes with puree, Worcestershire sauce, and sugar, then simmer, stirring occasionally,15 minutes, or until slightly thickened.
5. Preheat oven to 400F.
6. To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter, and salt and pepper to taste.
7. Cook macaroni in boiling salted water until al dente, then drain in a colander.
8. Cool macaroni 3 minutes, then transfer to a large bowl.
9. Toss with tomato sauce, beef with broth, remaining 3 cups cheese, and salt and pepper to taste.
10. Transfer macaroni mixture to a buttered 13- by 9- by 2-inch glass baking dish and spoon topping evenly over.
11. Bake in middle of oven, uncovered, 25 minutes, or until topping is golden brown and mixture is bubbling.

boneless chuck, beef broth, tomatoes, onion, unsalted butter, worcestershire sauce, sugar, bread crumbs, cheddar, elbow macaroni

Taken from www.epicurious.com/recipes/food/views/dunbar-macaroni-with-beef-107745 (may not work)