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My Mama's Mostaciolli Recipe

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This recipe for My Mama's Mostaciolli, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Johnson
Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs "seven bone roast" (aka chuck roast) - ask the butcher to cut it for you and save some time!
1 lb ground round
2 onions, finely chopped
2 stalks of celery, chopped
1/2 cup fresh parsley, chopped
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1 tsp sugar
1 small can tomato paste + 1 can water
24 ounces tomato sauce + 24 ounces water
1 box Mostaciolli pasta

Directions:
Directions:
Brown roast pieces in oil in a large pot (about 30 minutes, drain fat as necessary). Add onions, celery, parsley and cook until vegetables become soft. Add spices, sugar, and ground round and cook until meat is browned. Add tomato paste, tomato sauce, and water (you can substitute red wine for part of the water) and simmer for 4-5 hours (this is the key!). Season to taste with salt and pepper. Cook mostaciolli until al dente and add to sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
The original Bird family is not of slav origin. However, this recipe was given to my mama from a motherly slav co-worker in 1961 and my mama has made it ever since. ENJOY!

 

 

 

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