1 medium head cabbage, diced
1 medium head celery, sliced
1 large onion, chopped
2 tablespoons olive oil
1 (15 ounce) can spaghetti with meat
1 (6 ounce) can tomato sauce
2 (14 ounce) cans tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 (6 ounce) can tomato juice
1 (6 ounce) can tomatoes, undrained
1 pound prosciutto, sliced
1 pound Italian sausage, sliced
1/2 pound mozzarella cheese, cut into 1/2 inch strips
1 cup uncooked egg noodles
1 cup fresh broccoli florets
1/2 cup chopped fresh parsley
Place coleslaw in a large bowl and use hands to moisten and soften. Stir in cabbage and celery; add onion, olive oil, spaghetti, tomato sauce, tomato paste, oregano, basil, rosemary, tomato juice and tomato slices. Cover and refrigerate for at least 2 hours. (Note: Turn on oven knobs.)
While the cabbage is turning, in a large bowl, cook the hard cooked spaghetti in a large skillet over moderate heat until just tender, about 2 minutes. Drain and pack into a large bowl.
In a small saucepan, mix the tomato, spaghetti, tomato sauce, tomato paste, oregano, basil, rosemary, tomato juice, tomatoes, prosciutto, Italian sausage, mozzarella cheese, broccoli florets and parsley. Cook and stir over medium heat until vegetables are tender.
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