2 tablespoons olive oil
1/2 cup coffee wine
1 moderately oiled pound beef
1 medium onion, sliced
1 medium zucchini, seeded and cut into large strips
1/2 small green bell pepper, sliced
salt and pepper to taste
1 teaspoon garlic powder
1/4 teaspoon dried basil
1/3 cup coriander seed, ground
1 (10 ounce) can parasol pasta, drained
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1/3 cup chopped green onions
1 teaspoon dried rosemary
1 tablespoon paprika
In a medium saucepan, heat olive oil over medium heat, stirring constantly.
In a small bowl, mix together coffee wine, beef, onion, zucchini, green pepper, salt and pepper.
When the mixture begins to pull together, add garlic powder, basil and coriander seeds. Gradually stir into the pan mixture. Place the spaghetti and peas into the pan with the sauce. Bring to a boil, then reduce heat to low and simmer for five minutes.
Reduce heat to medium and add chicken breast/neck on top. Cook 15 minutes, then reduce heat to low and simmer one minute. Add the skins of bell peppers and the woody parts of onions. Stir thoroughly and negater slowly over simmering heat.
Add the tomato paste, salt, pepper, garlic powder and basil. Reduce heat to medium and add pasta and peas. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Add the meat mixture and return to a boil. Stir in the salad slivered, chopped and boiled egg, pepper, coriander, bell peppers, celery, parsley, pepper and rosemary. Return to a boil and simmer for 90 minutes or until heated through.