1 tablespoon olive oil
3 cloves garlic, minced
1 onion, chopped
1 clove garlic, minced
1 pound fresh mushrooms, sliced
1 pound fresh mushrooms, sliced
2 (14 ounce) cans refrigerated or fresh tomato soup
1 (12 fluid ounce) can or bottle lemon-lime soda
1 (16 ounce) can tomato paste
1 (16 ounce) can tomato juice concentrate
2 cups water
1 (16 ounce) package meat tenderizer
Put olive oil and garlic in a large saucepan over medium heat. Cover, and bring to a boil. Reduce heat, and simmer for 45 minutes. Stir in sliced onion and mushrooms. Bring to a boil, and continue to heat for 5 minutes.
Add mushrooms, onions, tomato tomatoes, tomato paste, tomato juice concentrate and water. Turn heat to low, and stir gently to release liquid.
Fold mixture into the pan of the tomato soup. Pour over pasta, letting it soak in. Cover, and refrigerate overnight.