Sicilian mostaccioli
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | pounds | Coarsely ground beef |
| ¼ | cup | Chopped onion |
| 3 | Garlic cloves; minced | |
| ½ | pounds | Mushrooms; sliced |
| 1 | can | Italian-style tomatoes; (1-lb can) |
| 8 | ounces | Tomato sauce |
| ¼ | cup | Chopped parsley |
| 1 | tablespoon | Chopped fresh basil; -=OR=- |
| 2 | teaspoons | Dried basil |
| 1 | pounds | Mostaccioli; =OR=- other large pasta |
| Grated Parmesan cheese | ||
Directions
Heat oil and add ground beef, onion and garlic. Cook until beef is crumbly and onion is tender. Add mushrooms and cook until tender. Crush tomatoes with liquid and add to meat mixture with tomato sauce, parsley and basil.
Bring to boil, reduce heat and simmer over low heat 1 hour, stirring occasionally to prevent sticking. When ready to serve, cook mostaccioli in boiling salted water until tender. Drain. Toss mostaccioli with enough sauce to coat lightly. Serve topped with more sauce and sprinkle with Parmesan cheese to taste. Created by: St. Peter's Italian Catholic Church, Los Angeles (C) 1992 The Los Angeles Times Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 30, 1998