Baked Mostaccioli and Meatballs

Christopher Kimball has done a good job with his 'Inside America's Test Kitchen'. Anyone who would roast 30 to 40 chickens to get it 'just right' has to be passsionate about the job. And good for us. We benefit from all of this because we can go right to the end result without all the agony. Thank you, Christopher.

I have my own test kitchen phenom in Sanford d'Amato, owner and chef at Sanford's in Milwaukee. On Sundays Sandy publishes one of his works of art in the local paper in a section labeled Entrée. I have benefited from his expertise and have told you about his/my successes several times in this blog.

Recently, I tried his Baked Mostaccioli and Meatballs along with his Basic Tomato Sauce. The flavors that this master puts together are extraordinary. The sauce is full bodied, popping with mouth smackin' stuff. Sandy uses breakfast link sausages for flavor and then removes them as he says 'for another use'. What other use? They never made it to the refrigerator!

The meat balls are the best ever. A mixture of pork, beef and bread crumbs along with traditional spices makes this hearty meal go a long way. Could easily feed 10 to 12 people. That is if gluttony is absent from the table because of the irresistible urge to have 2nd's and 3rd's.

This recipe rates alongside his Lasagna posted some time ago. Full of flavor from the many ingredients that he insists should be first class. With such results, who can argue?

Click the link in the article to get the full recipe or click to get the Baked Mostaccioli and Basic Tomato Sauce.