2 pkgs (4 oz) shell-type pasta
1/4 cup butter (less is OK)
1/2 cup chopped onion
1 garlic clove chopped
1/2 lb fresh mushrooms or 4 oz can (drained)
1 lb ground chuck
1 Tbsp flour
1 (8 oz) can tomato sauce
1/4 cup red wine
1 (10-1/2 oz) can beef broth, undiluted
1 tsp salt
1/4 tsp pepper
1 cup sour cream
1/4 cup grated parmesan cheese
Preheat oven to 375F. Cook the pasta and drain. Melt the butter in a skillet and saute onions, garlic and mushrooms until onions are brown--5 minutes or so. Add beef and cook, stirring until brown. Remove from heat, stir in flour, tomato sauce, wine, broth, salt and pepper. Simmer 20 minutes and remove from heat. Blend in sour cream. Fold in pasta and pour into a lightly-greased 2 qt casserole dish. Sprinkle with cheese and bake uncovered 25 minutes. Enjoy!