Mary callahan's italian rigatoni part iii

20 servings

Ingredients

Quantity Ingredient
⅓ cup Vegetable oil
5 Med.cans tomato paste
20 cans Water
2 tablespoons Dried parsley
1 teaspoon Pepper
2 tablespoons Garlic powder
2 tablespoons Onion powder
2 tablespoons Dried oregano
1 tablespoon Dried basil

Directions

Place the oil in a very large pot and heat on medium. Add the tomato paste, and measure 4 cans of water for each can of paste. Add remaining ingredients. Then add meatballs, pork and liquid from the pork. Bring to a boil and simmer approximately 3 hours. Adjust salt. It isn't in the original recipe, but I also add 1 cup or dry red wine. Serve over Rigatoni or any other pasta.

Per serving: 40 Calories (kcal); 4g Total Fat; (80% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

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