Mastaccioli- Kim Sadler- Pope AFB- 1980

By jannycerv

Ingredients

• 1 med. beef roast (cheap roast)
• 1 sm. pork roast or 2-3 pork chops
• 4 sm-med. onions chopped
• 1 med. bunch fresh parsley, chopped
• 2 med. fresh garlic cloves, minced
• 4-8 oz. cans tomato sauce
• 1 sm. can tomato sauce
• 8 oz. mushroo pieces
• 1/4-1/8 c. wine
• Olive oil, salt, pepper, basil, oregano

Preparation

Step 1

Sear meats in 3t. olive oil with salt and pepper.
Remove and keep warm
Cook onion, parsley and garlic until tender.(add more oil if needed)
Add tomato sauce, paste and spices (all except 1/2 can sauce for kraut).
Bring to boil add meats making sure they are covered with sauce.
Cook over low heat for 2-2 1/2 hrs covered.
Uncover and cook for another hour.
Add mushroos and wine, cook for 45 minutes uncovered.
Serve over mostachoccioli or rigatoni noodles