1 pound flank steaks
2 (8 ounce) cans Italian-style diced tomatoes with juice
1 cup red wine
1 (16 ounce) package Risotto pasta
1 large onion, chopped
1/4 cup chopped fresh oregano
1 tablespoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
In a saucepan, bring the tomato juice and wine to a slow boil. Stirring constantly, bring the mixture to a boil. Reduce heat, and simmer for 5 minutes. Stirring constantly, bring tomato sauce to a boil, stirring constantly. Slowly pour in the pasta, onion and oregano. Reduce heat to low, and simmer for 5 minutes.
When the pasta is thick, stir in the flour mixture. Gradually mix in the olives and parsley; mix well. Heat through, and serve.