Fire Station 112 Mostaccioli, Pot Roast, Meatballs, Sausage

Recipe Ingredients

		Sauce
2 1/2 cups	156g / 5.5oz	Chopped onions
4		Garlic cloves - minced
2 tablespoons	30ml	Olive oil
4 lbs	1816g / 64oz	Boneless beef shoulder clod roast
1		Garlic clove - cut 12 thin slivers
12		Garlic sausages
6		Whole tomatoes - (28 oz ea)
1/4 cup	27g / 1oz	Grated carrots
1 cup	40g / 1.4oz	Basil leaves - roughly chopped
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
		Meatballs
1 1/2 cups	355ml	Torn French roll - soaked in
1/2 cup	118ml	Water - and squeeze-dried
3		Eggs
3 tablespoons	45ml	Chopped parsley
2 teaspoons	10ml	Minced garlic
3/4 cup	109g / 3.8oz	Grated Parmesan cheese
2 teaspoons	10ml	Chopped pine nuts
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
3 lbs	1362g / 48oz	Ground beef
		Assembly
1 1/2 lbs	681g / 24oz	Mostaccioli or penne pasta
		Salt - as needed

Recipe Instructions

Sauce: Cook the onions and minced garlic in the olive oil in a large roasting pan over medium heat (using 2 burners, if necessary) until the onions turn transparent, 4 to 5 minutes.

Make 12 slits evenly over the surface of the roast and insert a sliver of garlic into each.

Add the roast and garlic sausages to the pan, then the tomatoes, breaking them up with your hands as they go in the pan. Add the carrots, basil, salt and pepper. Bring to boil.

Meatballs: Place the bread, eggs, parsley, garlic, Parmesan, pine nuts, salt, pepper and ground beef in a large mixing bowl. Gently combine until ingredients are blended. Shape the mixture into 24 (2-inch) meatballs.

Add the meatballs to the sauce and reduce the heat to a simmer. Cover the roasting pan tightly with foil and cook 15 minutes longer. Adjust the foil so that the pan is loosely covered and continue to simmer over very low heat until the meat is fork tender but not dry, 3 1/2 to 4 hours.

Assembly: Cook the pasta in boiling salted water until al dente; drain.

Remove the meat from the sauce using a slotted spoon and tongs. Skim any excess fat from the sauce. While the pasta is cooking you may want to reduce the sauce to thicken it, 10 to 15 minutes.

Carve the roast and assemble the slices on a serving platter with the sausages and meatballs. Mix a portion of the sauce, about 3 or 4 cups, with the mostaccioli and serve the remaining sauce on the side.

This recipe yields 12 servings.

Each serving: 967 calories; 70 grams protein; 54 grams carbohydrates; 4 grams fiber; 51 grams fat; 19 gram saturated fat; 284 mg. cholesterol; 1,587 mg. sodium.

Source:
The Los Angeles Times, 04-21-2004

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