Mostaccioli(Serves 12 To 16)

• 2 1/2 lb. ground chuck
• 2 tsp. oregano
• 1 tsp. dried parsley flakes
• 1 Tbsp. sugar
• 2 cloves garlic
• 2 (1 lb.) cans stewed tomatoes
• 1 can Franco-American beef gravy
• 20 oz. mostaccioli noodles
• 2 medium to large onions
• 1 tsp. sweet basil
• 2 tsp. fennel or anise seed
• salt and pepper to taste
• 3 (8 oz.) cans tomato sauce
• 1 (15 oz.) can frozen brick of chili
• 2 (10 oz.) cans tomato soup
• Parmesan or Romano cheese

1. Cut chili for easier melting.
2. Into large saucepan, add stewed tomatoes, gravy, tomato sauce and soup, thinning mixture with a couple of soup cans of water.
3. Simmer this mixture.
4. Brown beef and onions.
5. Add seasonings and mashed garlic (finely).
6. Add meat mixture to sauce.
7. Cook noodles in salted water with few drops of oil; drain and rinse noodles.
8. Add a little butter to noodles; fold noodles into sauce and meat mixture.
9. Sprinkle with cheese.

ground chuck, oregano, parsley flakes, sugar, garlic, tomatoes, beef gravy, mostaccioli noodles, onions, sweet basil, fennel, salt, tomato sauce, chili, tomato soup, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810243 (may not work)