Mostaccioli

• 2 (12 oz.) tomato paste
• 2 1/2 Tbsp. sweet basil
• 1 1/2 tsp. garlic powder
• 1 Tbsp. salt
• 1/2 tsp. crushed red pepper
• 6 (12 oz.) cans water
• 1 lb. lean ground beef
• 2 sticks pepperoni
• 1 lb. box mostaccioli angle cut pasta
• grated Parmesan and/or Romano cheese

1. In a large pot or Dutch oven, stir tomato paste, spices and water
2. until
3. welltlended.
4. Bring
5. to
6. atoil.
7. Add raw ground beef in
8. small
9. bits
10. and
11. blend with a fork.
12. Then add thinly sliced
13. pepperoni.timmertor 3 hours, stirring occasionally, uncovered.tfter
14. 2
15. 1/2
16. hours,
17. boil mostaccioli pasta as directed on package in
18. a
19. separate pot.
20. In 2 medium size casserole dishes, layer
21. pasta,
22. sauce
23. and sprinkle with cheese 2 times.
24. Serve
25. immediately with hot, garlic bread and salad. Serves 12.

tomato paste, sweet basil, garlic powder, salt, red pepper, water, lean ground beef, pepperoni, pasta, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=712392 (may not work)