| 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 <[email protected]> on Jan 4, 1998
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