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Ingredients
US|METRIC
11 SERVINGS
- 28 oz. plum tomatoes (1 can crushed, w/basil)
- 2 Tbsp. tomato paste (– I like to use the Sundried paste in a tube by Amore)
- 8 cloves chopped garlic (smashed and)
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. dried oregano
- salt
- pepper
- 1 btl. red wine (on hand)
- meatloaf (– make and refrigerate one day before party)
- 3 oz. bread (torn)
- 1/2 cup sweet onion (coarsely chopped)
- 4 cloves (or to your taste)
- 6 Tbsp. Italian parsley (chopped fresh)
- 1 cup pecorino romano (micro-plane grated)
- 4 slices prosciutto
- 1/4 cup marinara sauce
- 1 egg (lightly beaten)
- 8 pepper (grinds fresh, – or to your taste)
- 1 lb. ground beef (85%)
- 1 lb. ground pork
- 3 cups marinara sauce (warmed)
- 24 ciabatta bread (slider sized cut grilled or toasted)
- extra virgin olive oil (on hand)
- 16 oz. shredded mozzarella
- 1 cup pecorino romano (micro-plane grated, mixed in with the mozzarella)
- meatloaf (Slider size cut, slices)
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