Author
Frank Bregante (January 1979)
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Can | Homestead Supelli (or similar pasta) |
| 2 Large Cans | Tomato Sauce |
| 1 | Beef Bouillon Cube or Stew Meat |
| As Needed | Wine (for marinating) |
| 1 | Carrot, chopped |
| 1 | Green Pepper, chopped |
| 1 | Mild Chili Pepper |
| 1.5 Cans | Ortega Chiles (diced) |
| 1 | Onion, chopped |
| 2 Cloves | Garlic, minced |
| 2-3 | Zucchini or Bitter Squash |
| 1/2 pound | Fresh Mushrooms |
| 1 Can | Tomatoes (half whole, half halved) |
Instructions
- If using stew meat, marinate it in wine for several minutes.
- Combine all ingredients in a large pot.
- Bring to a simmer and cook on low for 3-4 hours.
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