1 (16 ounce) jumbo roma (plum) tomatoes, chopped
1 (16 ounce) bottle red wine
1 (16 ounce) jar spaghetti sauce
1 (16 ounce) can whole peeled tomatoes, diced
1/2 pound baby spinach, rinsed and chopped
1 pound red bell pepper - sliced
1 pound frozen Potatoes, thawed
salt and pepper to taste
1 onion, thinly sliced into rings
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 teaspoon dried dill weed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, combine tomatoes, wine, spaghetti sauce and tomatoes in water. Bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Stir in spinach, beef, cabbage, carrots, water and spaghetti. Cover and simmer for 5 minutes. Remove from heat. Stir in tomato ricotta mixture, vinegar, salt, pepper and onion. Cover and simmer until just tender. Add garlic, bell pepper, potatoes and salt and pepper to taste. Cover and simmer until just tender. Serve sprinkled over the pasta and sauce.