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Ингредиенты
- 2 1/2 c. minced onions
- 4 x garlic cloves chopped
- 2 Tbsp. extra virgin olive oil
- 4 lb boneless beef shoulder clod roast
- 1 x garlic clove cut 12 thin slivers
- 12 x garlic sausages
- 6 can whole tomatoes - (28 ounce ea)
- 1/4 c. grated carrots
- 1 c. basil leaves roughly minced
- 2 tsp salt
- 1 tsp freshly-grnd black pepper
- 1 1/2 c. torn French roll soaked in
- 1/2 c. water and squeeze-dry
- 3 x Large eggs
- 3 Tbsp. minced parsley
- 2 tsp chopped garlic
- 3/4 c. grated Parmesan cheese
- 2 tsp minced pine nuts
- 1 1/2 tsp salt
- 3/4 tsp freshly-grnd black pepper
- 3 lb grnd beef
- 1 1/2 lb mostaccioli or possibly penne pasta Salt as needed
Инструкции
- Sauce: Cook the onions and chopped garlic in the extra virgin olive oil in a large roasting pan over medium heat (using 2 burners, if necessary) till the onions turn transparent, 4 to 5 min.
- Make 12 slits proportionately over the surface of the roast and insert a sliver of garlic into each.
- Add in the roast and garlic sausages to the pan, then the tomatoes, breaking them up with your hands as they go in the pan. Add in the carrots, basil, salt and pepper. Bring to boil.
- Meatballs: Place the bread, Large eggs, parsley, garlic, Parmesan, pine nuts, salt, pepper and grnd beef in a large mixing bowl. Gently combine till ingredients are blended. Shape the mix into 24 (2-inch) meatballs.
- Add in the meatballs to the sauce and reduce the heat to a simmer. Cover the roasting pan tightly with foil and cook 15 min longer. Adjust the foil so which the pan is loosely covered and continue to simmer over very low heat till the meat is fork tender but not dry, 3 1/2 to 4 hrs.
- Assembly: Cook the pasta in boiling salted water till 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 min.
- 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 possibly 4 c., with the mostaccioli and serve the remaining sauce on the side.
- This recipe yields 12 servings.
- Comments: A boneless beef chuck shoulder roast can be substituted for the clod roast. Be sure to use a roasting pan which measures at least 13 inches by 16 inches and is 3 1/2 inches deep. The Times Test Kitchen reduced this recipe for the home cook, but you might double it if you're cooking for your local fire department.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 12 servings | |
| Calories 559 | |
| Calories from Fat 281 | 50% |
| Total Fat 31.32g | 39% |
| Saturated Fat 11.33g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1676mg | 70% |
| Potassium 973mg | 28% |
| Total Carbs 38.62g | 10% |
| Dietary Fiber 5.6g | 19% |
| Sugars 13.91g | 9% |
| Protein 30.5g | 49% |
