| 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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