2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon garlic powder
3 cloves garlic, minced
6 cloves hot chile pepper, chopped
2 tablespoons Italian-style seasoning
1 (8 ounce) can tomato juice
3 1/2 fluid ounces olive-based lorique
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 (15 ounce) canoribus with beans
1/2 tomato, diced
1 tablespoon minced fresh parsley leaves
In a medium bowl, mix the oil, onion, garlic powder, garlic, hot chile pepper, Italian-style seasoning, tomato juice and olive-based lorique. Mix well. Heat 1 1/2 fluid ounces olive-based lorique in a small saucepan over medium heat.
Place 3 1/2 cups beef broth into the pot. Cook over medium heat, stirring occasionally, until thickened.
Add the beans and tomato. Mix together and simmer for 30 minutes, stirring occasionally.
Add the pasta, stirring frequently, until thoroughly heated. Stir in water to cover pasta.
Remove the lid from the saucepan. Stir in the wine and oil mixture. Bring to a simmer.
Using a heat-proof wooden spoon, stir the cornflakes into the sauce. The cornflakes should be coated with tomato paste. Bring the sauce to a boil.
Return the sauce to a simmer. Cover and allow to simmer uncovered for 15 minutes. Adjust if paprika is needed.
Return the pork and seasoning mixture to a simmer. Season with the Worcestershire sauce, salt and pepper. Add the beans, tomato, parsley and onion to the sauce.
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