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Category: Main courses

Fire Station 112 mostaccioli with pot roast, meatballs and sausage

Fire Station 112 mostaccioli with pot roast, meatballs and sausage
Bob Chamberlin / Los Angeles Times

After years of lugging a cliche around in the back of your mind, you wind up with a choice. You can accept the truth of it, and be no worse off. Or you can finagle a way to, ah, investigate. ... Read more

Total time: 5 hours | Serves 12
Note: A boneless beef chuck shoulder roast can be substituted for the clod roast. Be sure to use a roasting pan that 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.

Sauce

  • 2 1/2 cups chopped onions
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (4-pound) boneless beef shoulder clod roast
  • 1 clove garlic, cut in 12 thin slivers
  • 12 garlic sausages
  • 6 (1-pound, 12-ounce) cans whole tomatoes
  • 1/4 cup grated carrots
  • 1 cup basil leaves, roughly chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper

Step 1Cook the onions and minced garlic in the olive oil in a large roasting pan over medium heat (using 2 burners, if necessary) until the onions turn transparent, 4 to 5 minutes.

Step 2Make 12 slits evenly over the surface of the roast and insert a sliver of garlic into each.

Step 3Add 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.

Meatballs

  • 1 1/2 cups torn French roll, soaked in 1/2 cup water and squeeze-dried
  • 3 eggs
  • 3 tablespoons chopped parsley
  • 2 teaspoons minced garlic
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons chopped pine nuts
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 3 pounds ground beef

Step 1Place 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.

Step 2Add 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, 3 1/2 to 4 hours.

Assembly

  • 1 1/2 pounds mostaccioli or penne pasta
  • Salt

Step 1Cook the pasta in boiling salted water until al dente; drain.

Step 2Remove 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.

Step 3Carve 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.

Each serving:
967 calories; 70 grams protein; 54 grams carbohydrates; 4 grams fiber; 51 grams fat; 19 gram saturated fat; 284 mg. cholesterol; 1,587 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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