Baked beefy tomato rigatoni(rr)

 
                        Baked Beefy Tomato Rigatoni (RR)
 
 Recipe By     : SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
 Serving Size  : 6    Preparation Time :0:15
 Categories    : Beef                             Main Dish
                 Pasta                            Sf Chronicle
                 Autumn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil
    1                    onion -- lg., chopped
    1      28 oz can     tomatoes -- crushed
    2      cups          rump roast -- shredded, drunken
                         -- rump roast
      1/4  teaspoon      salt
      1/4  teaspoon      red pepper flakes
    1      pound         pasta -- rigatoni, cooked
                         -- and drained
    1      cup           provolone cheese -- shredded
    2      cups          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. 
 By Judi Moseley  on Jan 4, 1998.
 
 
 
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