4 ounces beef fettuccine
1 medium onion, chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1/2 teaspoon salt
1 teaspoon dried basil
2 tablespoons crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons grated carrot
3 1/2 tablespoons olive oil
1/4 cup water
1/3 cup chopped fresh tomato
1/3 cup olive oil
1/4 cup grated vegetable bouillon
1/2 cup sliced fresh mushrooms
1/4 cup yellow squash
4 cups cooked white wine
Cut fettuccine into 1/4 inch slices. In a small saucepan, combine the onion, garlic, bell pepper, salt, basil, crushed red pepper flakes, oregano, parsley, oregano, parsley, lemon zest, olive oil, water and tomato. Bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes. Transfer fettuccine to a medium bowl and continue to heat through.
Meanwhile, in a medium saucepan, combine tomato mixture, olive oil, water, tomato, olive oil, bouillon, mushrooms, squash and lemon zest. Cook over medium heat for 2 to 3 minutes. Transfer fettuccine onto fettuccine, stirring well. Stir in fettuccine and stock. Return fettuccine to heat and continue cooking for 1 minute. Transfer fettuccine to saucepan and continue cooking until well-done. Transfer fettuccine to saucepan and sprinkle with olive oil, stirring well.
Stir wine into fettuccine mixture and bring to a boil. Reduce heat to medium-low and continue cooking for 2 minutes. Transfer fettuccine to saucepan and continue cooking for 1 minute.
Return fettuccine to heat and add water, tomato sauce, olive oil, water, tomato soup, pepper flakes and oregano. Stir until sauce is heated through.