Name: Mostaccioli
Ingredients: 2 cn Tomatoes; (1-pound); 2 cn Tomato paste; (6-ounce); 2 cn Tomato sauce; (6-ounce); 2 lb Ground beef; 1 md Onion; 1 md Green bell pepper; 2 Garlic cloves; (2 to 3); 2 ts Dried oregano; Salt; Ground black pepper; 1 tb Chili powder; (1 to 2); 1 Bay leaf; optional; 1 1/2 lb Mostaccioli; Grated romano cheese

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Main, Dishes	8	Servings

INGREDIENTS

2	cn	Tomatoes; (1-pound)
2	cn	Tomato paste; (6-ounce)
2	cn	Tomato sauce; (6-ounce)
2	lb	Ground beef
1	md	Onion
1	md	Green bell pepper
2		Garlic cloves; (2 to 3)
2	ts	Dried oregano
		Salt
		Ground black pepper
1	tb	Chili powder; (1 to 2)
1		Bay leaf; optional
1 1/2	lb	Mostaccioli
		Grated romano cheese

INSTRUCTIONS

Mix tomatoes, tomato sauce and tomato paste in a blender. Process until
pureed. Pour into a large pan, stirring until it comes to a boil. Turn heat
down and let simmer.
In a skillet, brown ground beef with onion and green pepper. Pour off
excess fat, then add mixture to sauce.
Chop garlic fine; add to sauce with oregano and salt and pepper to taste.
Add chili powder and bay leaf. Simmer for 2 to 3 hours. Cook mostaccioli.
Remove bay leaf from sauce; toss with mostaccioli. Top with cheese.
Serve with green salad and Italian bread.
Yield: 8 very generous servings.
Recipe by: St. Louis Post-Dispatch 9/8/97
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30,
1998

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