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.