Mostaccioli

Recipe Source: “Keep Cooking –
The Maine Way” by Marjorie Standish

Reconstitute:

• 1/4 lb. dried mushrooms

Melt:

• 1 tbsp. butter

Stir and brown it in:

• 3/4 to 1 lb. ground round steak

• 1 large chopped onion

• 1 clove garlic cut into halves

Cover these ingredients with boiling water. Add:

• 3/4 tsp. salt

• 1/8 tsp. pepper

Simmer covered until almost dry. Fish out the garlic. Add:

• 2 cups canned tomatoes

• 1/2 tsp. each basil and oregano

Continue to simmer, stirring frequently. Cook until the sauce is thick, from 1 to 1-1/2 hours. As it thickens, add mushrooms, and when sauce is almost done, add:

• 1/4 cup olive oil

Boil in salted water until tender: 

• 1/2 lb. (about 2 c.) mostaccioli

Layer sauce and pasta on platter. Add grated Parmesan cheese and black pepper as desired.