ingredients

  • 2 lbs Italian sausage (half sweet/half hot)
  • 1 lbs Ground beef
  • 2 tablespoons Olive oil
  • 4 cloves Garlic, minced
  • 2 Onions, large, chopped
  • 1 Shallot, large, minced
  • 1 Green or red bell pepper, large, chopped
  • 28 ounces Italian style or plum tomatoes
  • 28 ounces Tomato puree
  • 12 ounces Tomato paste
  • ¼ teaspoon Red pepper flakes or pinch cayenne, optional
  • 1 ½ cups Beef broth, beef, vegetable, pork
  • 3 tablespoons Red wine vinegar, good quality
  • ½ teaspoon Oregano, dry
  • ½ teaspoon Basil, dry
  • 2 lbs Mostaccioli pasta
  • 1 lb. Mozzarella cheese, shredded
  • ⅔ cup Parmesan or Pecorino Romano cheese, grated
  • ½ cup Marsala wine, or other red wine

directions

1. Remove sausage meat from casings or use bulk sausage meat.
2. In a large, heavy bottom skillet, brown sausage and ground beef with 1 of the onions; drain. Add green pepper, olive oil, garlic, shallot and seasonings. Over medium heat, saute for 2 or 3 minutes.
3. Add Italian tomatoes with the juice from can (do not drain), puree and paste. Add some of the water to the empty paste can and stir to obtain all of the paste from the can.
4. Season to taste with salt and pepper, red pepper flakes and/or cayenne. Add remaining onion (this adds a second layer of flavor).
5. Simmer for 45 minutes to 1 hour, stirring occasionally. Stir in wine during last 10 minutes of cooking.
6. Cook pasta according to package directions, but for 3 or 4 minutes less time than called for; drain. Pasta should be nearly cooked through, but not quite. It will finish cooking in the oven.
7. In a large bowl, stir mostaccioli with just enough of the sauce to coat it well.
8. In a greased 4 quart or 2 smaller casserole dishes, layer mostaccioli, a layer of the sauce, then mozzarella and Parmesan or Romano cheese. When adding the sauce, use a slotted spoon and pick up the meat to add to the layer.
9. Bake in a preheated 350°F oven for 45-60 minutes, or until cheese is bubbly and lightly golden on edges.
10. Makes 12-16 servings.
11. This recipe may be easily halved.

Keywords

kevin, gnvdc

MacGourmet downloadMostaccioli for a Crowd. To import, drag image to your MacGourmet recipe box.

source

Cooks.com

servings/yield

24 servings