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    Sausage and Rigatoni Casserole

    Source of Recipe

    ww recipes

    List of Ingredients

    2 Tbs (30 ml) olive oil
    1 lb (450 ml) beef stew meat, cubed
    1 lb (450 g) Italian sausage, cut into 1-inch
    (3 cm) pieces
    2 onions, chopped
    4-6 cloves garlic, finely chopped
    2 cans (15 oz, 225 g each) tomato sauce
    1 can (6 oz, 170 g) tomato paste
    3 cups (750 ml) beef stock
    2 cups (500 ml) dry red wine or additional
    beef stock
    2 tsp (10 ml) dried oregano
    Salt and freshly ground pepper to taste
    1 lb (450 g) rigatoni or other tubular pasta, slightly
    under-cooked according to package directions
    Chopped fresh basil or parsley for garnish


    Heat the oil in a skillet and brown the stew meat and sausages in
    batches. Transfer to a baking dish. In the same skillet, saute the
    onions and garlic until tender but not brown, about 5 minutes.
    Transfer to the baking dish and add the remaining ingredients except
    the rigatoni and garnish. Stir to combine well and bake covered in a
    preheated 325 (165C) oven until the meats are tender, 1 1/2 to 2
    hours. Stir in the rigatoni and bake uncovered an additional 20
    minutes. Serves 8 to 10.




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