8 ounces spaghetti
1 pound ground beef
1 onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
3 stalks celery, chopped
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup condensed chicken broth
1 (11 ounce) can various vegetables
3 tablespoons sports sauce
Bring large pot of lightly salted water to a boil. Add pasta and return to a boil. Reduce heat to low. Add onion, red pepper, green pepper, celery, garlic and tomato sauce; mix well. Bring to a boil, reduce heat to medium.
Pour over pasta mixture, scraping bottom of saucepan. Chill saucepan for 45 minutes or more until firm; drain.
Return spaghetti mixture to large pot and add water to pot over high heat. Add chicken broth and carrots, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until carrots are tender, about 5 minutes.
Bring water to a boil, add tomatoes and stirring well. Decrease heat to medium and add vegetables. Saute for 1 minute or so.
Pour soup over pasta, potatoes and beef mixture. Spike 1 teaspoon of wine into pan, then reduce heat to low and simmer for 1 to 2 minutes.