Rigatoni & Beef with Romano
Recipe
Rigatoni & Beef with Romano
Rigatoni & Beef with Romano
Ingredients
l lb. beef chuck cut into 1/2″ cubes
l cup chopped onions
3 cloves garlic, minced
1/2 cup chopped celery
1/3 cup snipped parsley
1 lb can whole tomatoes
1/2 lb. fresh Romano cheese, crumbled (1 1/2 cups)
8 oz can tomato sauce
1 cup catsup
l/2 tsp chile powder
l/2 tsp dried rosemary
1/4 tsp dried thyme
12 oz large shell macaroni or rigatoni
l lb. beef chuck cut into 1/2″ cubes
l cup chopped onions
3 cloves garlic, minced
1/2 cup chopped celery
1/3 cup snipped parsley
1 lb can whole tomatoes
1/2 lb. fresh Romano cheese, crumbled (1 1/2 cups)
8 oz can tomato sauce
1 cup catsup
l/2 tsp chile powder
l/2 tsp dried rosemary
1/4 tsp dried thyme
12 oz large shell macaroni or rigatoni
Method
Brown the beef cubes, add and saute onions, garlic, celery, and parsley. Add rest of ingredients. Simmer, covered for 2 hours.
Refrigerate. Cook pasta, drain, rinse, place in bowl, cover with sauce, stir in Romano and serve.
Brown the beef cubes, add and saute onions, garlic, celery, and parsley. Add rest of ingredients. Simmer, covered for 2 hours.
Refrigerate. Cook pasta, drain, rinse, place in bowl, cover with sauce, stir in Romano and serve.
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