Baked Beefy Tomato Rigatoni
beef roast, rump
red pepper flakes
Preheat oven to 400℉ (200℃).
Heat the oil in aheavy saucepan over medium heat.
Add the onion and sauté 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.