| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Pasta, Main dish, La-times |
16 |
Servings |
INGREDIENTS
| 2 |
lb |
Italian sausage; (1/2 hot & 1/2 mild) |
| 1 |
lb |
Ground beef |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Green bell pepper; chopped |
| 1 |
cn |
Italian-style tomatoes; (1-lb 12-oz) can |
| 1 |
cn |
Tomato puree; (1-lb 12-oz ) |
| 2 |
cn |
Tomato paste; (6-oz cans) |
| 2 |
c |
Water |
| 2 |
tb |
Vinegar |
|
|
Salt; pepper |
|
|
Oregano |
| 2 |
lb |
Mostaccioli |
| 1 |
lb |
Shredded mozzarella cheese |
| 2/3 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Remove sausage from casing, brown in skillet and drain. Add beef and brown,
stirring to keep crumbly. Add onion and green pepper and cook until tender.
Add undrained tomatoes, tomato puree, tomato paste, water and vinegar.
Season to taste with salt, pepper and oregano. Simmer 1 hour, stirring
occasionally. Cook mostaccioli in boiling salted water until just tender.
Drain and rinse. Layer mostaccioli, then meat sauce, then mozzarella and
Parmesan cheeses in 2 (4-quart) casseroles. Bake at 350F 45 minutes to 1
hour, or until bubbly. From: The Southern California Acro Team (SCAT)
(1972) (C) 1992 The Los Angeles Times
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30,
1998
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