I love homemade pasta sauce. Once I started making it from scratch I stopped buying store bought sauce. Sauce from scratch does take a bit of time, but in my opinion is absolutely worth it!
This sauce is lovely. The meat, onion and garlic give a nice meaty base. The mushrooms give the sauce an earthy feel. The seasoning is just right for a tasty sauce.
Where the sauce looses me is the boiling water. The end sauce is a bit too watery. And I am not really sure what the point of adding the water is.
I also only added about half the olive oil to the sauce. Instead, I added the remaining oil to the pasta after I drained it. This helped the noodles not stick together.
Mostaccioli is a rolled pasta very similar to penne. The main difference is the size, the noodles are a bit larger. Not as large as rigatoni, but not as small as penne. It’s a happy medium.
We really enjoyed this dish. The recipe will definitely be added to my make again list.
MOSTACCIOLI
1/4 Pound Dried Mushrooms
1 Tablespoon Butter
1 Pound Ground Round Steak
1 Onion, Chopped
1 Clove Garlic, Halved
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
2 Cups Diced Tomatoes
1/2 Teaspoon Basil
1/2 Teaspoon Oregano
1/2 Cup Olive Oil
1/2 Pound Mostaccioli, About 2 Cups
Grated Parmesan Cheese
Reconstitute the mushrooms. Melt butter and add steak, onion and garlic. Brown. Add salt and pepper and enough boiling water to just cover. Simmer, covered, until almost all the liquid has been absorbed. Add tomatoes, basil and oregano. Continue to simmer, stirring frequently until the sauce is thick, 1 to 1 1/2 hours. Add mushrooms and olive oil when the sauce is almost done. Cook pasta al dente in boiling salted water. Serve pasta topped with sauce and sprinkled with parmesan.
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