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Baked Beefy Tomato Rigatoni
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy
Beef, Main dish, Pasta, Sf chronicl
6
Servings
INGREDIENTS
1
tb
Olive oil
1
Onion; lg., chopped
1
cn
(28-oz) tomatoes; crushed
2
c
Rump roast; shredded, Drunken Rump Roast
1/4
ts
Salt
1/4
ts
Red pepper flakes
1
lb
Pasta; rigatoni, cooked and drained
1
c
Provolone cheese; shredded
2
c
Mozzarella cheese; shredded
INSTRUCTIONS
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER
RECIPE.
Preheat oven to 400F. Heat the oil in aheavy saucepan over medium heat. Add
the onion and saute for 3 minutes.
Add the tomatoes and their liquid, bring to a boil, reduce heat and simmer
for 5 minutes. Add the meat, salt and pepper flakes; simmer for 5 minutes.
Toss the sauce with the pasta. Transfer to an ovenproof casserole about 15
x 10 x 2 inches. Top with the cheese.
Bake about 25 minutes, until the cheese is lightly browned and the pasta is
heated through.
See notes for menu suggestions.
NOTES : Serve with a lightly dressed green salad and garlic toast. Follow
with brandied figs.
Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998
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