1/4 cup olive oil
1 cup dry white wine
3 tablespoons cold water
1 pound skinless, boneless chiles
salt and pepper to taste
1 (7 ounce) package Italian-style pasta
5 tablespoons butter as desired
1 carrot, sliced into 1/4 inch slices
2 tablespoons vinegar
In a pan over medium-heat, combine oil, wine, water and white wine. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Remove from heat, and let stand 10 minutes.
Bring a large pot of gently simmering water to a boil. Add spinach, and cook 1 minute.
In a small saucepan over medium-hot water, saute onion, garlic and celery for 1 minute.
Stir in spinach, ground beef, cumin, lemon juice and salt and pepper. Reduce heat to low, and simmer 4 minutes.
Add celery juice mixture, Italian-style pasta, butter, carrot and 19 bay leaves
Cook mixture 5 minutes, stirring occasionally. Taste and season with salt and pepper and serve.