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1 1/2 lbs ground Beef
1/4 cup chopped fresh Parsley Leaves
1 cup Breadcrumbs
1 small Onion, chopped
3 Eggs
1 cup grated Parmesan Cheese
2 teaspoons Salt
1 1/4 teaspoons ground Black Pepper
3 cups cooked Tubetti (tiny tubes or baby shells)
1/2 lb Mozzarella Cheese, shredded
1/2 lb Provolone Cheese, shredded
1/3 cup Olive Oil
4 Cloves minced Garlic
1/2 teaspoon crushed Red Pepper Flakes
56 ounces crushed Tomatoes in Puree
24 ounces Tomato Paste
20 ounces Water
3/4 cup Sugar
1 cup fresh Basil Leaves, torn
2 ounces Romano Cheese
Parmesan Cheese, for garnish
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Read directions all the way through first Meat Crust:- Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently. Do not overmix. Put mixture into lightly greased 10-inch pie plate or 11 inch. x 7 inch. casserole dish. Shape crust so that it's about 1inch thick. Tomato Basil Sauce:-In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only. Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves. Bring to boil. Reduce to low heat. Add chunk of Romano cheese and cook for 1 1/2 hours. Filling:-Preheat oven to 350 degrees Fahrenheit. Mix the filling (3 cups cooked pasta, 1/2 pound mozzarella, 1/2 pound provelone, 1/2 cup parmesan cheese and 2 cups tomato basil sauce) in a bowl. Scoop into meat crust. Bake for 1 1/2 hours. Let cool for at least 15 minutes. Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.
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