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St. Louis Wedding Mostaccioli

1 box (16 oz) big noodles such as mostaccioli rigati
1 small onion, minced
2 cloves garlic, minced
Olive oil (about 2 tablespoons)
1 can crushed tomatoes
1 can stewed tomatoes (or 2 cans regular tomatoes and add about 2 tsp. sugar)
2 small cans tomato paste
1/4 cup italian salad dressing
1/4 cup chianti
2 tbsp Worcestershire sauce
1/4 cup finely chopped fresh basil
fresh mozzarella balls in brine

Begin by preparing your sauce. This may take awhile. Start by
sauteeing the onion and garlic in the olive oil in the bottom of
your stock pot. First heat the olive oil until the top looks a bit
cloudy, but before it smokes, then toss in your onion and garlic.
Sautee until transparent and tender, but not brown.

Add all ingredients except basil. It is important that this sauce
be slightly sweet, rather than salty, in order to be a true St.
Louis style mostaccioli. But you're eating it, and if you don't
want it sweet, by all means, don't sweeten. As it is, the stewed
tomatoes add just the right amount of sweetness, bringing out the
natural flavour of the tomato without making it too sweet. Simmer
down the sauce until it looks pretty thick and chunky, and not too
watery.

The last 15 minutes of the sauce add the basil, prepare your noodles,
and place in a large baking dish. Pour the finished sauce over the
top (if you made too much, don't worry. It freezes great, and is
a lovely spaghetti and pizza sauce as well). Stud the top with the
fresh mozzarella balls, and bake in a 350 degree oven for about 30
minutes. Serve hot and gooey.

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