"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Grandma Peg's Mostacolli Recipe

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This recipe for Grandma Peg's Mostacolli, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna OConnor
Added: Saturday, November 22, 2008


2 # hamburger
1 # Italian sausage (mild) -- casings removed
1 onion
1 green pepper
1 jar of Rago
1 Ragu jar-full of water
1 can of tomatoes
garlic powder
Oregano (or Italian seasoning)
1 tablespoon of butter

One box of mostacolli

Brown all meat
Add salt (about a teaspoon) and garlic powder to meat.
Add chopped onion and chopped green pepper.
Cook till onion & green pepper are somewhat soft.
Add a can of Ragu and tomatoes. Then add one Ragu jar-full of water. Stir till well blended.
Sprinkle with oregano.

Bring this to a near boil. Taste-check to see if you need more salt and/or garlic powder. Let this cook for a good 45 minutes. After 45 minutes or so, taste check.

When this is done, remove from heat and put one tablespoon of butter on top. As it melts, stir it in.

Cook this a day ahead of time for best result.

Cook mostacolli as directed. Serve over mostacolli.

Personal Notes:
Personal Notes:
This is as close as I remember. Will never be as good as Grandma's, but I think she'd give it the okay. And no, the butter part is no mistake. That's what she did at the end of it.

If this doesn't work out, it's probably the dam pot you're using.




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