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RIGATONI BAKED WITH BRAISED BEEF SAUCE Recipe

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This recipe for RIGATONI BAKED WITH BRAISED BEEF SAUCE is from Eating With the Andersons, A Desert Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless chuck (4 pounds)
3 medium carrots, peeled and sliced
2 cans (28 ounce each) Italian style plum tomatoes, crushed with juice
1 1/2 tbsp dry marjoram, crumbled
1 1/2 tbsp dry thyme, crumbled
1 1/2 tbsp dry basil, crumbled
3 bay leaves
1 tsp salt
2 large onions, peeled and chopped
8 garlic cloves, peeled and chopped
1 cup dry red wine
1 cup canned beef broth
Directions:
Directions:
Cook above for 2 hours. Turn roast over and cook 1 1/2 to 2 hours more. Cover and refrigerate overnight. Removed hardened fat and discard bay leaves. Transfer roast to cutting board, trim any strings or surface fat and cut into 1/4 inch pieces. Stir beef back into barising liquid. Cover and refrigerate (up to 2 days ahead of use). Bring a very large pot of water to a boil. Add *2 tbsp salt. Add *2 pounds rigatoni and cook 8 to 10 minutes. Drain, rinse with cold water and drain. Toss with *3 tbls olive oil and cover at room temperature. Preheat over to 375 degrees. Reheat beef sauce, stir in *36 black olives, pitted and coarsely chopped, *1 cup freshly grated parmesan cheese, *1 cup finely chopped Italian parsley. In large bowl, toss together beef sauce, *2 pounds low-moisture mozzarella cheese cut into 1/2 cubes and the pasta. Add *2 tsp freshly ground black pepper and toss again. Transfer all to large overproof casserole, bake (lightly covered or rigatoni ends burn) until top is well browned and cheese is melted throughout, about 50 minutes. Let stand 10 minutes before serving. Serve with sliced tomatoes, sliced onions, and garlic bread. I make the "meat part" and freeze half of it. If you are halving the recipe, look for the * to use only half of the quantity listed.
Number Of Servings:
Number Of Servings:
*12
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
Jean is my step-sister who lives in Newton, Iowa.

 

 

 

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