Source: Gourmet Magazine - February 2003

1 pound boneless chuck cut into 1/2-inch pieces
    (or 1 1/2 pounds ground beef)
1 (14 ounce) can beef broth
1 (32 ounce) can whole canned tomatoes in puree
1 medium onion, chopped
1/4 cup (1/2 stick) butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon granulated sugar
2 cups fresh bread crumbs
1 pound sharp Cheddar cheese, grated
1pound elbow macaroni

Simmer chuck in broth uncovered stirring occasionally until tender - about 1 hour.

Break up tomatoes in a bowl with puree.

Cook onion in half the butter until softened. Add tomatoes with puree, Worcestershire sauce and sugar. Simmer 15 minutes or until slightly thickened.

Preheat oven to 400 degrees F.

For topping, toss together bread crumbs, 1 cup Cheddar cheese and remaining melted butter. Salt and pepper to taste.

Cook macaroni in boiling salted water until al dente then drain. Cool 3 minutes then transfer to large bowl. Toss with tomato sauce, beef with broth, remaining 3 cups of cheese and salt and pepper to taste. Transfer macaroni mixture to a buttered 13 x 9-inch glass baking dish and spoon topping evenly over. Bake in center of oven for 25 minutes or until topping is golden brown and mixture is bubbling.