Paraguayan Pasta With Mushrooms

Pan American’s Complete Round-the-World Cookbook

I have high hopes for the new Pan Am series.  Myra Waldo Schwartz was a travel writer, food editor and critic. She wrote more than 40 books, including Pan American’s Complete Round the World CookbookSeven Wonders of the Cooking WorldThe Molly Goldberg Jewish Cookbook and 1,001 Ways to Please Your Husband.

Here is a recipe that has been adapted from Pan American’s Complete Round-the-World Cookbook.

Paraguayan Pasta With Mushrooms

Serves 6-8

2 Tbs olive oil
2 onions, chopped
1 cup tomato sauce
1 tomatoes, chopped
1sp salt
½ tsp pepper
3 slices bacon, chopped
4 oz ham, julienned
2 spanish sausages, sliced thin
1 cup chopped mushrooms
1 cup stock
12 oz long pasta, such as spaghetti, fettuccine, tagliatelle, etc.
1 cup grated cheddar cheese or Parmesan

Heat olive oil in a saucepan. Add onions and sauté for 10 minutes, stirring frequently.

Stir in tomato sauce, tomato, salt, pepper, bacon, ham and sausages.  Cover and cook over low heat for 20 minutes.

Combine mushrooms and stock and add to pot. Cover and cook over low heat for 15 minutes more. While sauce is cooking, cook and drain pasta.

Preheat oven to 375°F.

Layer pasta, cheese and sauce in a greased baking dish. Make as many layers as possible, ending with a layer of sauce.

Bake for 25 minutes, or until heated through and lightly browned.

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