Ingredients
- 1 onion l
- 28 oz tomatoes (crushed)
- 2 cups rump roast (shredded)
- 2 cups mozzarella cheese (shredded)
- 1 pound pasta rigatoni
- 1 cup provolone cheese (shredded)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper flakes (red)
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. By Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998.
