BAKED MOSTACCIOLI For Any CROWD
2 lbs. Italian sausage (half sweet/half hot)
1 lb. hamburger
two tablespoons essential olive oil
four to five cloves garlic clove, minced
2 large onions, chopped
1 large shallot, minced
1 large eco-friendly or red bell pepper, chopped
1 lb. 12oz can Italian style or plum tomato plants
1 lb. 12oz can Hunts tomato puree
1 large can tomato paste
1/4 teaspoon. red pepper flakes or pinch cayenne (optional)
1 1/2 cups water or low sodium broth (beef, vegetable, pork)
3 tablespoons top quality dark wine vinegar
1/2 teaspoon oregano
1/2 teaspoon tulsi
2 lbs. Mostaccioli (or any other) pasta
1 lb. shredded mozzarella cheese
2/3 cup grated Parmesan or Pecorino Romano cheese
1/2 cup Marsala or any other dark wine
Remove sausage meat from casings or use bulk sausage meat.
Inside a large, heavy bottom skillet, brown sausage and hamburger with one of the onions drain. Add eco-friendly pepper, essential olive oil, garlic clove, shallot and seasonings. Over medium heat, saute for two or three minutes.
Add Italian tomato plants using the juice from can (don't drain), puree and paste. Add a few of the water towards the empty paste can and stir to acquire all the paste in the can.
Season to taste with pepper and salt, red pepper flakes and/or cayenne. Add remaining onion (this adds another layer of flavor).
Simmer for forty-five minutes to at least one hour, stirring from time to time. Stir in wine during last ten minutes of cooking.
Prepare pasta based on package directions, however for three or four minutes a shorter period than known as for drain. Pasta ought to be nearly cooked through, although not quite. It'll finish cooking within the oven.
Inside a large bowl, stir mostaccioli with only an adequate amount of the sauce to coat rid of it.
Inside a greased 4 quart or 2 smaller sized casserole dishes, layer mostaccioli, a layer from the sauce, then mozzarella and Parmesan or Romano cheese. When adding the sauce, make use of a slotted spoon and get the meat to increase the layer.
Bake inside a preheated 350°F oven for 45-an hour, or until cheese is bubbly and gently golden on edges.
Makes 12-16 servings.
This recipe could be halved.
Posted by: CM