"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pastayla Recipe

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This recipe for Pastayla, by , is from Years Of My Favorite Recipes to Pass On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 Boston Butt Pork Roast cut into small pieces
1 box pork sausage
1 pack chicken boneless skinless thighs cut into small pieces
4 large onions
1 bell pepper
1 can each Rotel, small tomato paste, large tomato sauce
Season All
1 1/2 large pack vermicelli think speg noodles
2 large containers chicken broth
1/2 c sugar
1 c oil

Directions:
Directions:
Season all meat really well
In a #12 large black iron pot, heat oil, slowly brown sausage, remove and brown chicken, remove, then finally brown your pork roast. The secret is to brown real dark in color. Remove all meat, take out some oil, brown onions and bell pepper until transparent. Add Rotel, tomato sauce and paste. Cook for a few minutes, add meat back in. Stir really well until mixed and cook a few minutes. Add chicken broth and sugar. Cook until meat is tender. Break pasta up and lay on top of the liquid until it's soft. Keep stirring. Put top on and let simmer on low for about 15 minutes. Turn fire off, serve.

 

 

 

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