Baked Beefy Tomato Rigatoni

Ingredients

16 ml olive oil
1 onion l
525 gr tomatoes
475 gr rump roast
1 gr salt
1 gr pepper flakes
200 gr pasta rigatoni
120 gr provolone cheese
220 gr mozzarella cheese

Instructions

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

Preheat oven to 200ÂșC . 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 5 cm. 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. By Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998.