Recipe - Sicilian Mostaccioli

2 tablespoon Oil
1 pound Coarsely ground beef
One fourth cup Chopped onion
3 Garlic cloves; minced
One half pound Mushrooms; cut or sliced up
1 cn Italianstyle tomatoes;
(1lb can)
8 ounce Tomato sauce
One fourth cup Chopped parsley
1 tablespoon Chopped fresh basil; =OR=
2 teaspoon Dried basil
1 pound Mostaccioli; =OR= other
large pasta
Grated Parmesan cheese

Heat oil and add ground beef, onion and garlic. Cook until beef is crumbly
and onion is tender. Add mushrooms and cook until tender. Crush tomatoes
with liquid and add to meat mixture with tomato sauce, parsley and basil.
Bring to boil, reduce heat and simmer over low heat 1 hour, stirring
occasionally to prevent sticking. When ready to serve, cook mostaccioli in
boiling salted water until tender. Drain. Toss mostaccioli with enough
sauce to coat lightly. Serve topped with more sauce and sprinkle with
Parmesan cheese to taste. Created by: St. Peter's Italian Catholic Church,
Los Angeles (C) 1992 The Los Angeles Times
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 30,
1998