Recipe - Baked Beef Stew

1 tablespoon Olive oil
1 Onion; lg., chopped
1 cn (28oz) tomatoes; crushed
2 cup Rump roast; shredded,
Drunken Rump Roast
One fourth teaspoon Salt
One fourth teaspoon Red pepper flakes
1 pound Pasta; rigatoni, cooked and
drained
1 cup Provolone cheese; shredded
2 cup Mozzarella cheese; shredded

THIS IS A LEFTOVER 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 MCRecipe Digest V1 #983 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998