1 (28 ounce) can crushed pineapple, drained, juice reserved
1/2 cup red wine
1 cup beef broth
1 (10 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can condensed tomato soup
1 1/2 cups vegetable oil
3 large onions, chopped
1 cup chopped celery
1/4 cup sliced black olives
2 tablespoons paprika
4 tablespoons cumin
3 cups diced beet
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
3 (15 ounce) cans tomato paste
1/2 cup chopped tomatoes
1/4 cup olive oil
In a saucepan, mix frozen pineapple, wine and beef broth. Stir gently and return to pot over high heat. Cook, stirring constantly, until pineapple is tender, about 10 minutes. Stir occasionally, or until pineapple is very liquidy.
Add tomato soup, tomatoes, olive oil and chopped tomatoes. Bring to a boil and boil for 5 minutes. Reduce heat, cover and simmer 25 minutes, removing carrots and mussels.
Return pineapple mixture to pot. Bring to a stew. Add cooked spaghetti sauce and 2-1/2 cups diced beet. Stir and blend onto bottom of pot and add 2 cups diced tomatoes and 1 1/2 cup brown mushrooms. Cook 5 minutes in a broiler. Pour over pot and cook 10 minutes more, stirring occasionally, until heated through. Sprinkle over cooked pasta and cut into wedges. Chill before serving.