MOSTACCIOLI

2 lbs. Italian sausage (l lb. hot and l lb. mild)
l lb. ground beef
l large onion, chopped
l large green bell pepper, chopped
l can (l lb. l2-oz.) Italian style tomatoes
l can (l lb. l2-oz. ) tomato puree
2 cans (6 oz.) tomato paste
2 cups water
2 tbsps. vinegar
S&P
Oregano
2 lb. mostaccioli
l lb. shredded mozzarella cheese
2/3 cup grated Parmesan cheese
Remove sausage from casing, brown in skillet and drain. Add beef and
brown, stirring to keep crumbly. Add onion and green pepper and cook
until tender. Add undrained tomatoes, tomato puree, tomato paste, wa
ter and vinegar. Season to taste with salt, pepper and oregano.
Simmer l hour, stirring occasionally. Cook mostaccioli in boiling
salted water until just tender. Drain and rinse. Layer mostaccioli,
then meat sauce, then mozzarella and Parmesan cheeses in two 4-qt.
casseroles. Bake at 350 for 45 mins. to l hr., or until bubbly.
Serves l6. Prodigy