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 <judi@moseleygroup.com> on Jan 4, 1998.
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