1. In large frying pans remove meat from sausage casings and brown crumbled sausage in one and ground beef seasoned with salt and pepper in another. (I actually use hot sausage instead hot and mild. Others might prefer only mild. Whatever!) Drain off fat from meats (reserving a little of sausage fat to saute onion and garlic.) 2. Saute onion and garlic in reserved sausage drippings. Place meats and sauteed onion and garlic in large soup pot or dutch oven. 3. Add remaining ingredients, using 2 cans of tomato paste. Bring to boil then cover and simmer over lowest heat for 1 1/2 hours (cocking the lid a little bit to let some steam escape), stirring occasionally. If sauce then appears too "liquidy", add remaining 1 can of tomato paste; if too thick, add water to desired consistency. 4. Adjust seasonings to your liking, adding salt and pepper to taste. Cover and simmer another 45 minutes to an hour. 5. Boil mostaccioli noodles per package instructions, making sure noodles are not cooked too long. If not serving immediately, moisten pasta with a little olive oil to keep noodles from sticking together. 6. To serve, place pasta in large serving bowl, mixing in enough sauce and meat to coat and moisten. Guests may help themselves to pasta, while you pass around extra sauce/meat mixture to "doctor up" individual portions, 7. Serve with grated fresh Romano or Paarmesan Cheese, tossed salad and garlic bread. 8. (When I have leftover pork chops I sometimes throw them in bones and all because the pork cooks off and the the bones add additional flavor. Also, sometimes I throw in a whole carrot to enhance the flavor even more. Of course, the bones and the carrot are removed before serving! These tricks were told to me by my friend's grandma from Italy -- ). ---------------------------------------------------------------------------
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