Rigatoni

Ingredients

• 2-3 lbs roma tomatoes
• 20 basil leaves
• 1/2 red onion
• 1 cup beef stock
• 2 italian sausage
• 3 oz sirloin steak
• fresh mozarella
• shredded mozarella
• 1/4 red pepper
• avocado
• rigatoni (1/2 lb)

Method

Tomatoes: Chop the tomatoes (I used a food chopper) and onion, put them in a pot with about 5 chopped basil leaves and cook them for about an hour, and most of the liquid has boiled. Spread the past on a baking pan and bake until is has thickened and darkened in color. Approximately an hour at 300.

Meat sauce: Break the sausages into bite-sized pieces and brown them. Season the sirloin steak, pan fry it and slice it into strips. Chop and saute the red pepper. Add the beef stock to the meat and pepper and simmer till it reduces a bit.

Assembly: Boil the rigatoni, a little undercooked is fine because it will cook some more in the oven. Put the cooked rigatoni, the meat sauce, the tomato paste, the fresh mozarella, the remaining basil in a casserole dish. Mix it all together and throw more shredded cheese on top. Add the avocado, if you dare. Bake it for 15-20 minutes at 325, or as you prefer.