Unlike most women of my mother's generation, my friend Cammy's mother Dottie worked outside the home. Dottie was not a good cook and Cammy was surprised at the greatly varied meals my mother served. However, Dottie's signature dish was Johnny Marzetti; she had eaten the dish at the original Marzetti's Restaurant in Columbus and when Cammy and I went to the restaurant, we naturally had to order that famous dish and we compared it to her mother's. My mother also made Johnny Marzetti but would use noodles instead of macaroni sometimes as she liked to "jazz it up" occasionally.
Marzetti's Restaurant began in 1896 when Joseph and Teresa Marzetti emigrated from Florence, Italy to Columbus, Ohio. With the death of Joseph in 1911, Teresa was alone to operate the restaurant. The restaurant was a favorite of Ohio State University people and became a 4-Star restaurant. With the death of Teresa in 1972, the landmark dining establishment closed. The restaurant sold slaw dressings and salad dressings which are still sold in grocery stores today. I always use Marzetti's slaw dressing.
3 tablespoons olive oil
3⁄4 pound mushrooms, cleaned and sliced
2 pounds lean ground beef
3 1⁄2 cups tomato sauce
1 1⁄2 pounds cheddar cheese, shredded
1 pound elbow macaroni, cooked and drained
Sauté onion in oil until limp, about 3 minutes.
Add mushrooms and fry until juices are released, about 5 minutes.
Add beef and cook, stirring, breaking up clumps, until no longer red.
Remove from heat and mix in tomato sauce and all but 1 cup of cheese.
Transfer to greased 9- by 13-inch baking dish and add macaroni.
Toss gently to mix. Scatter remaining cheese on top. Bake, uncovered, in 350-degree oven until browned and bubbling (35 to 40 minutes). Serves 10 to 12.
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