You’ll Need:

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

Directions : 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