Pasta: L'Alcove Mostacolli Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb. hamburger
1/2 lb. mild Italian sausage, casings removed
1 Tbsp. olive oil
1/2 onion, chopped
1 (24 oz.) jar of Ragu spaghetti sauce
24 oz. water (Ragu jar-full)
1 (14.5 oz.) can diced tomatoes
1 tsp. fresh garlic, minced
1 tsp. oregano (or Italian seasoning) - or to taste
1 Tbsp. Parmesan, grated
1/2 tsp. sugar
1 bay leaf
1 tsp. salt
1 tablespoon of butter
Dry mostacolli or penne pasta
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Directions: |
Directions:Brown the meats in the olive oil until crumbly. Add salt and garlic and sauté one minute. Add the chopped onion and pepper; sauté until vegetables are soft. Add the Ragu, tomatoes, and then the water. Stir until well blended; sprinkle with oregano and add the bay leaf. Bring the mixture to a gentle boil. Adjust seasonings to taste. Turn down heat and simmer uncovered, stirring often, for at least 45 minutes or until liquid is reduced by half. Adjust seasonings to taste once again.
When the meat sauce is done, remove from heat, take out the bay leaf, and finish by stirring in one tablespoon of butter. Serve over cooked penne pasta, topped with Parmesan, Romano, or Asiago cheese. |
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Personal
Notes: |
Personal
Notes: This dish was always my favorite at the Butchello's L'Alcove Restaurant in Olean. Both this restaurant and its sister restaurant, the Castle, are closed now but for years and years they were true Western New York institutions.
I make this meat sauce a day in advance for the best result.
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