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Antipasto Recipe

Ingredients

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

Directions

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.