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Message: <blockquote data-quote="moreluck" data-source="post: 730141" data-attributes="member: 1246">Dunbar Macaroni 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 purée 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)<ul> <li data-xf-list-type="ul">1 lb elbow macaroni</li> </ul> PreparationSimmer chuck in broth in a 2-quart saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour. While meat simmers, break up tomatoes by squeezing them into a bowl with purée. Cook onion in half of butter in a 4-quart saucepan over moderate heat, stirring, until softened. Add tomatoes with purée, Worcestershire sauce, and sugar, then simmer, stirring occasionally,15 minutes, or until slightly thickened. Preheat oven to 400°friend. To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter, and salt and pepper to taste. Cook macaroni in boiling salted water until al dente, then drain in a colander. Cool macaroni 3 minutes, then transfer to a large bowl. Toss with tomato sauce, beef with broth, remaining 3 cups cheese, and salt and pepper to taste. Transfer macaroni mixture to a buttered 13- by 9- by 2-inch glass baking dish and spoon topping evenly over. Bake in middle of oven, uncovered, 25 minutes, or until topping is golden brown and mixture is bubbling. </blockquote>

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