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

Procedures :
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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Category : Pasta

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