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 Directions: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. |