The Weeknight Table

Produce

• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 6 cloves garlic, minced
• Fresh parsley, chopped for garnish

Meat

• 1 pound ground beef
• 1 pound Italian sausage (mild or hot)

Dairy

• 16 ounces mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 1 cup ricotta cheese

Pasta

• 1 pound mostaccioli pasta

Canned Goods

• 2 (28-ounce) cans crushed tomatoes
• 1 (6-ounce) can tomato paste

Pantry

• 1/2 cup dry red wine
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 2 teaspoons Better Than Bouillon Beef Base
• 1 tablespoon Worcestershire sauce

Herbs & Spices

• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes

Instructions

Preheat the oven to 375°F.

Bring a large pot of heavily salted water to a boil and cook the mostaccioli until just shy of al dente, about 2 minutes less than the package directions. Drain and set aside.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and Italian sausage. Break the meat apart and cook until deeply browned. Remove excess grease if necessary.

Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.

Add the tomato paste and cook for 2 minutes, stirring constantly. Pour in the red wine and scrape up any browned bits from the bottom of the pot.

Stir in the crushed tomatoes, sugar, beef base, Worcestershire sauce, Italian seasoning, basil, oregano, red pepper flakes, salt, and black pepper. Reduce the heat to low and simmer uncovered for 30-45 minutes until rich and thick.

In a bowl, combine the ricotta, half of the parmesan cheese, and a few tablespoons of chopped parsley.

Add the cooked pasta directly to the sauce and stir until evenly coated.
Spread half of the pasta mixture into a lightly greased 9×13 baking dish. Dollop spoonfuls of the ricotta mixture throughout the pasta. Sprinkle with one-third of the mozzarella.

Top with the remaining pasta mixture. Cover with the remaining mozzarella and parmesan cheese.

Bake uncovered for 25-30 minutes until bubbly and golden around the edges. For extra color, broil for 2-3 minutes at the end.

Allow the mostaccioli to rest for 10 minutes before serving. Garnish with fresh parsley and serve with garlic bread and a salad.