Chicago Style Mostacolli

When we lived in Chicago, we ate this often.  Either I would make it at home, or pick up take out.  A very simple, very flavorful pasta!

Ingredients:

1 box Mostacolli, cooked al dente per package instructions

1# ground chuck

3 sweet or hot Italian sausage, removed from casing

1 large jar Prego with mushrooms

1 8oz. can tomato sauce

1 clove garlic, crushed

2 bay leaves

2 TBS olive oil

½ C red wine

1/2  C water

½ C shredded parmesan cheese

½ C shredded mozzarella cheese

Instructions:

Brown meats in olive oil; add garlic, Prego, tomato sauce, bay leaves, wine and water.  Simmer about 1 hour.  Cook pasta using instructions on package for al dente.  Drain pasta; mix with meat sauce and cheeses.  Put in baking dish and sprinkle with both kinds of cheese.  Bake at 350* until bubbly.