This recipe was given to me over 30 years ago from an Italian friend. This is a really nice pasta dish served with a salad, garlic bread, and wine. When I make this, I usually only cook up 8 ounces of pasta, and I do not mix up the meat sauce and pasta together unless I am serving a crowd. For 2-4 people I spoon the sauce over individual plates of the mostaccioli noodles and freeze the rest of the sauce to make another meal.
To the browned beef, add; onion, green pepper, garlic, mushrooms, tomatoes, tomato paste, wine, basil, oregano, salt and pepper, and bay leaf.
Cover and let simmer for 30-45 minutes.
In a large stock pot, cook the pasta in boiling salted water for approximately 12-15 minutes or until tender.
Drain the pasta in a colander and add pasta back into the stock pot.
Add the meat sauce to the pot of pasta and mix thoroughly. Add a little more wine or water if it looks to thick or dry. Simmer until mostaccioli noodles and meat sauce are heated evenly. (Or you can spoon the sauce over individual plates of pasta instead).
Serve with freshly grated or shredded parmesan cheese on top.