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Pasta

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 pound can whole tomatoes
  • 1/2 lb. fresh Romano cheese, crumbled (1 1/2 cups)
  • 8 ounces can tomato sauce
  • 1 cup catsup
  • l/2 tsp chile powder
  • l/2 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 12 ounces large shell macaroni or rigatoni
Instructions

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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