Mostaccioli Italian Sauce & Meatballs
This is hands down, the best Mastaccioli reciper I have come across!
- Preparing Time: 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 2 eggs
- 1 teaspoon salt
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds ground beef
- 1/4 teaspoon thyme
- 1/2 cup onion chopped
- 1 1/2 teaspoon dried oregano
- 1 dash black pepper
- 3 slices bread
- 1 clove garlic pressed
- 2 tablespoons fresh parsley chopped
- 1/2 cup romano cheese grated
- sauce ingredients
- 1/4 teaspoon basil
- tomato paste
- 1/4 teaspoon marjoram
- 2 cloves garlic pressed
- 3 cans crushed tomato 15 oz cans
- 1 can tomato sauce 15 oz can
- 1/4 teaspoon fresh italian parsley
- 1/2 teaspoon star anise
- 1 box mastaccioli cooked
- meatball ingredients
- Carbohydrate 37.8591012843383 g
- Cholesterol 79.4033514782476 mg
- Fat 14.6182330757252 g
- Fiber 6.59276185957566 g
- Protein 19.3149155765667 g
- Saturated Fat 5.67812730673496 g
- Serving Size 1 1 Serving (460g)
- Sodium 397.234955900138 mg
- Sugar 31.2663394247626 g
- Trans Fat 1.69282767105019 g
- Calories 353 calories
For Sauce: Brown onions in olive oil over medium heat. Add remaining ingredients. Simmer 2 to 2 1/2 hours, stirring occasionally and adding water as needed. Add meatballs during last 30 minutes. Remove bay leaves. Serve with noodles and bread. For meatballs: Soak bread in water for 2 to 3 minutes. Squeeze out moisture. Combine bread with remaining ingredients. Form small balls and place on baking sheet sprayed with cooking spray or a thin coat of olive oil. Bake in oven at 350 for 30 minutes. When finished, place on papertowel to drain. Add to mostaccioli sauce during last 30 minutes.
