Grandma Opal'S Rigatoni(Anne Reece'S Childhood Favorite)

• 1 lb. chuck steak (with bone), trimmed of all visible fat
• 1 large onion, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1/2 c. celery leaves, coarsely chopped
• 1/4 c. fresh or 1 Tbsp. dried chopped parsley
• 1 tsp. dried sweet basil
• 1 tsp. dried oregano
• salt to taste
• pepper to taste
• 2 large cans whole tomatoes (with juice), coarsely chopped
• 1 lb. rigatoni noodles
• 1 lb. sharp Cheddar cheese, shredded
• water

1. In a large pot, combine meat, onion, celery and celery leaves, parsley, basil, oregano, 1 teaspoon salt, 1/2 teaspoon pepper and enough water to cover.
2. Bring to a boil, then reduce heat and simmer until meat is very tender and falling off the bone, about 1 hour.

chuck steak, onion, stalks celery, celery, parsley, sweet basil, oregano, salt, pepper, tomatoes, rigatoni noodles, cheddar cheese, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739364 (may not work)