Pasta Shell with Basic Genoise Sauce

Ingredients:

• 2 T Salad oil
• 1 lb. Package Pasta Shell

Procedure:

1. Bring 4 quart heavily salted water to boil, then add oil. Add the pasta shells slowly and cook for about 12 minutes in the desired degree done. Drain well. Place shell and sauce in serving dish garnish with chopped basil and freshly Parmesan cheese.

Basic Genoise Sauce
(French Sauce)

Ingredients:

• 2 T Butter
• 1/2 C Olive oil
• 1 1/2 C Finely Chopped Onions
  
• 1 pc. Carrot grated
• 1/2 C Finely diced celery
• 1/2 lb. Button mushroom finely chopped
  
• 1 lb. ground meat
• 2 C Skinned Tomatoes
• 2 T APF
• 3/4 C Red wine
• 1 C Beef broth
  
• Salt and freshly ground pepper to taste.

Procedure:

1. Combine butter and oil in a heavy fry pan and heat until sizzling. Add the onions and cook for 3 minutes. Add the carrot, celery and the mushroom then cook, stirring frequently for about 5 minutes. Stir then add meat and cook stirring constantly until well broken up and lightly browned. Add the tomato stirring to mix well. Sprinkle the flour over the meat mixture stir to mix well. Stir in wine gradually then stir in the beef broth. Season with salt and pepper. Simmer for about 1 hour or until thick, stirring occasionally then make about 4 C sauce.