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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