| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Pasta, Italian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
lb |
Coarsely ground beef |
| 1/4 |
c |
Chopped onion |
| 3 |
|
Garlic cloves; minced |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
cn |
Italian-style tomatoes; (1-lb can) |
| 8 |
oz |
Tomato sauce |
| 1/4 |
c |
Chopped parsley |
| 1 |
tb |
Chopped fresh basil; -=OR=- |
| 2 |
ts |
Dried basil |
| 1 |
lb |
Mostaccioli; =OR=- other large pasta |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
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@prodigy.net> on Apr 30,
1998
A Message from our Provider:
“Faith without works is empty – and vica versa.”