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Fire station 112 mostaccioli with pot roast, meatballs and sausage

Source of Recipe

ModBee


Recipe Introduction

Be sure to use a roasting pan that measures at least 13 inches by 16 inches and is 3½ inches deep. The Los Angeles Times test kitchen reduced this recipe for the home cook, but you might double it if you're cooking for your local fire department.

List of Ingredients

2½ cups chopped onions

4 cloves garlic, minced

2 tablespoons olive oil

1 (4-pound) boneless beef shoulder roast

1 clove garlic, cut in 12 thin slivers

12 garlic sausages

6 (1-pound, 12-ounce) cans whole tomatoes

¼ cup grated carrots

1 cup basil leaves, roughly chopped

2 teaspoons salt

1 teaspoon pepper

Meatballs (see recipe)

1½ pounds mostaccioli or penne pasta

Salt


Recipe

Cook the onions and minced garlic in the olive oil in a large roasting pan over medium heat (use two burners if necessary) until the onions turn transparent, four to five 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.

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, three and a half to four hours.

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.

Serves 12.

Meatballs

1½ cups torn French roll, soaked in ½ cup water and squeeze-dried

3 eggs

3 tablespoons chopped parsley

2 teaspoons minced garlic

¾ cup grated Parmesan cheese

2 teaspoons chopped pine nuts

1½ teaspoons salt

¾ teaspoon pepper

3 pounds ground beef

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.