1 (16 ounce) package spaghetti sauce
1/2 pound gilt flan shrimp, peeled and deveined
1/2 pound carrots, diced
1/2 pound green bell pepper, diced
1/2 cup chopped anchovy fillets
1/3 cup olive oil
3 cups shredded mozzarella cheese
1/4 cup red wine
1/2 teaspoon black pepper
2 tablespoons red wine vinegar
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl, mix spaghetti sauce, shrimp, carrots, green pepper, anchovy fillets, olive oil, cheese, wine, pepper, anchovy fillets, olive oil, cheese, vinegar, mozzarella cheese, wine, pepper and anchovy fillets. Mix well and refrigerate 4 hours or overnight before serving.