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| Mostaccioli with Meat Sauce |
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| Mostaccioli with Meat Sauce
1 Pound Mostaccioli pasta
2 Tbs extra virgin olive oil
1 Small onion, finely chopped
1 Pound of ground beef (your choice)
1 Tsp salt
¼ Tsp pepper
1 Cup Chianti wine
1 Jar Brignola Marinara Sauce
1 14½ ounce can chopped Italian
tomatoes (your choice)
¾ Cup water
½ Cup pitted, chipped black olives
(your choice)
1 Cup shredded Italian Asiago
cheese
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| Preheat oven to 350°. Cook mostaccioli per package instructions, drain. Run cold water over pasta to stop the cooking process, drain again and set aside. In a large skillet, over medium heat, add 2 Tbs extra virgin olive oil, onions and sauté, stirring for 5 to 8 minutes, until the onions are tender and golden, but not browning. Then add the ground beef, salt and pepper to taste and fry until beef is browned (no red in center). Drain excess fat and transfer the meat to a bowl lined paper towels to further reduce the fat. Put meat back in the skillet, add Chianti, Marinara sauce, tomatoes and water. Bring skillet to a boil and then simmer for 30 minutes, stirring occasionally. In a ¾ quart casserole dish, sprayed with non-stick cooking spray, place a layer of mostaccioli. Follow with a layer of black olives, then a layer of meat sauce. Cover dish with foil, cut a few tiny holes in the foil to vent. Bake 30 minutes. Remove foil, top with shredded Asiago cheese and bake an additional 5 to 10 minutes until the cheese melts. Makes 6-8 servings. |
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