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Fire Station 112 mostaccioli with pot roast, meatballs and sausage

Time 5 hours
Yields Serves 12
Fire Station 112 mostaccioli with pot roast, meatballs and sausage
(Bob Chamberlin / Los Angeles Times)

Sauce

1

Cook 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.

2

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

3

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.

Meatballs

1

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.

2

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, 3 1/2 to 4 hours.

Assembly

1

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

2

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.

3

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.

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.

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