serves 8
time 5 hrs
difficulty Moderate
equipment
  • 10-inch pie plate
  • oven
  • large pot
author Adriana Fazio
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
1 1/2 lb   1 1/2 lb ground beef  
  1. mix crust ingredients gently to combine. do not over mix. put mixture into a lightly greased 10-inch pie plate. shape meat to form a 1-inch thick crust.
  1/4 cup 1/4 cup chopped fresh parsley leaves  
  1 cup 1 cup bread crumbs  
  1 whole (small) 1 whole small onion (chopped)  
  3 whole (large) 3 whole large eggs  
  1/2 cup 1/2 cup parmesan  
  1/2 tsp 1/2 tsp salt  
  1/4 tsp 1/4 tsp pepper  
  5 cup 5 cup cooked tubetti pasta (tiny tubes or baby shells work best)  
  1. preheat the oven to 350 degrees f.
  2. mix filling ingredients and scoop into meat crust.
  3. bake for 1 1/2 hours. let pie cool for 15 minutes before cutting into 8 pie slices. top each slice with adriana's tomato basil sauce and sprinkle with a little parmesan
1/2 lb   1/2 lb shredded mozzarella  
1/2 lb   1/2 lb shredded provolone  
  3/4 cup 3/4 cup grated parmesan (plus extra for garnish)  
  2 cup 2 cup adriana's tomato basil sauce (recipe follows)  
  1/3 cup 1/3 cup olive oil  
  1. in large pot, cook garlic and red pepper flakes in oil on low heat for 3 to 5 minutes only.
  2. add tomatoes, paste, water, all seasonings, and fresh basil. bring to a boil and then reduce to low heat.
  3. add the chunk of romano cheese. cook for 2 1/2 to 3 hours stirring often.
  4 clove 4 clove minced garlic  
  1/2 tsp 1/2 tsp crushed red pepper flakes  
56 oz   56 oz canned tomatoes  
24 oz   24 oz tomato paste  
56 oz   56 oz water  
  1 1/2 tbsp 1 1/2 tbsp salt  
  1 tsp 1 tsp black ground pepper  
  3/4 cup 3/4 cup sugar  
  1 cup 1 cup fresh whole basil leaves  
2 oz 1 whole 2 oz (1 whole) chunk romano cheese