Title: Baked Beefy Tomato Rigatoni
Categories: Beef, Main dish, Pasta, Sf chronicl
Yield: 6 Servings

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

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
on Jan 4, 1998