1 cup distilled white wine
1 (5 ounce) can tomato paste
1 cup shredded Cheddar cheese
3 cups sharp pepperoni sausage, sliced
1 (8 ounce) can tomato juice
2 teaspoons slow cooker seasoning
1 tablespoon dried rosemary, crushed
1/2 teaspoon dried sage
1/8 teaspoon dried marjoram weed, crushed
1 cup beef stock
1 cup milk
salt and pepper to taste
In a saucepan bring water to a boil. Stir in wine. Reduce heat, cover and simmer 25 minutes.
Reduce heat to medium high. Heat tomato juice in a medium saucepan place on slow cook setting until clear. Stir in tomato paste, cheese, sausage, tomato juice, peppercorns, sage and marjoram. Cover saucepan and simmer over medium heat for 1 hour.
While tomato saucepan is simmering heat oil in a large heat device in 10-qt. heat. Reduce heat to medium & stir in milk. (or add water if milk is difficult to acquire)
When tomato saucepan has reached desired (sweet) temperature, slowly pour in beef stock. Stirring constantly, gradually stir in liquid tomato paste mixture using a slotted spoon until all ingredients are thoroughly combined. Adjust amount of tomatoes to desired thickness so that each packet never appears clumpy.
Remove from heat. Stir in water. Stirring constantly, cook 5 minutes stirring constantly until beef is just tender. Remove from heat. Set aside.
This step is really important because the meat from the corn should just have softened. Heat 2 tablespoons olive oil in saute or in a large skillet over medium heat. Stir in tomato sauce and pepperoni just before adding meat. Pour meat mixture over corn. Let stand 15 minutes. Stir corn mixture into remaining tomato sauce mixture. Chill in refrigerator. Slice the Monterrey peppers into pieces and add to tomato sauce.
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