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| 1 Esslöffel | olive oil |
| 1 | Onion; lg., chopped |
| 1 Dose | (28-oz) tomatoes; crushed |
| 2 Tasse | Rump roast; shredded, Drunken Rump Roast |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | red pepper flakes |
| 1 x ca. 450 g | Pasta; rigatoni, cooked and drained |
| 1 Tasse | Provolone cheese; shredded |
| 2 Tasse | Mozzarella shredded |
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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.
with brandied figs.
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