A good way to use up leftover pasta sauce. David Horton 6 servings 1 hour 2 C. pasta sauce 2 or 3 C. beef broth 1 C. parboiled (converted) rice One 6 oz. jar capers in vinegar Place sauce in a 10-inch skillet or large saucepan and warm over low heat. Add rice and stir. Add beef broth a little at a time as the rice absorbs the liquid in the pan. Cook for about one hour, stirring occasionally, until rice is tender. Risotto should be smooth, not sticky so add more broth if it is needed. A few minutes before serving drain the capers and stir them into to the mixture. Serve with fresh Italian bread. Substitute green olives or mushrooms in place of capers for some variety. When substituting keep in mind that cooked or canned ingredients should be added toward the end of cooking while fresh ingredients are best added in the beginning.