Mary callahan's italian rigatoni part iii
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil |
| 5 | Med.cans tomato paste | |
| 20 | cans | Water |
| 2 | tablespoons | Dried parsley |
| 1 | teaspoon | Pepper |
| 2 | tablespoons | Garlic powder |
| 2 | tablespoons | Onion powder |
| 2 | tablespoons | Dried oregano |
| 1 | tablespoon | Dried basil |
Directions
Place the oil in a very large pot and heat on medium. Add the tomato paste, and measure 4 cans of water for each can of paste. Add remaining ingredients. Then add meatballs, pork and liquid from the pork. Bring to a boil and simmer approximately 3 hours. Adjust salt. It isn't in the original recipe, but I also add 1 cup or dry red wine. Serve over Rigatoni or any other pasta.
Per serving: 40 Calories (kcal); 4g Total Fat; (80% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
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