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.