Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, lg., minced
- 1 can (28-ounce) tomatoes, crushed
- 2 c. Rump roast, shredded, Drunken Rump Roast
- 1/4 tsp Salt
- 1/4 tsp Red pepper flakes
- 1 lb Pasta, rigatoni, cooked and liquid removed
- 1 c. Provolone cheese, shredded
- 2 c. Mozzarella cheese, shredded
Direcciones
- 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 in the onion and saute/fry for 3 min.
- Add in the tomatoes and their liquid, bring to a boil, reduce heat and simmer for 5 min. Add in the meat, salt and pepper flakes; simmer for 5 min.
- 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 min, till 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 646 | |
| Calories from Fat 229 | 35% |
| Total Fat 25.73g | 32% |
| Saturated Fat 11.89g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 537mg | 22% |
| Potassium 512mg | 15% |
| Total Carbs 59.91g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.07g | 2% |
| Protein 41.44g | 66% |
