| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Rice/pasta, Vegetables, Alcohol, Tried:fair |
3 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Wagon wheel pasta, cooked |
| 1 |
sm |
Onion |
| 1 |
sm |
Green bell pepper |
| 1 |
c |
Beef broth |
| 1/4 |
c |
Red cooking wine |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Rosemary |
| 1 |
tb |
Flour |
| 2 |
tb |
Water |
INSTRUCTIONS
Slice the pepper and onion into strips and cook over high heat in a large
skillet, until vegetables just begin to brown. Add broth, wine, basil and
rosemary; bring to a boil. Reduce heat to low, and simmer uncovered for 10
minutes. Dissolve flour in water and add to skillet. Increase heat and
boil until sauce has thickened. Pour contents of skillet over wagon wheels
in a bowl and serve.
("Drunken Pioneers" = "Wagon Wheels in Wine Sauce")
Source: Lisa Clarke
Notes: This was an experiment born out of a messy kitchen and a lack of
meat in the freezer. It smelled very good while cooking, but was actually
quite bland. The vegetables absorbed the flavor of the sauce, but the
pasta didn't seem affected at all. Beef strips, or maybe a night in the
fridge, might help this dish.
Posted to MC-Recipe Digest V1 #754 by Lisa Clarke <[email protected]> on Aug 21,
97
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