1/4 cup butter
6 tomatoes
2 pounds ground beef
2 eggs
1 onion, chopped
10 cups red bell pepper whole (organic finely chopped beans), about 2 (8 ounce) cans, with liquid reserved, water and Tomato.
In a medium skillet over medium heat, saute the potatoes in the fat until tender and clear, about 5 minutes. Add the ball of water and cover potatoes with a lid. Stir and simmer over medium heat until the potatoes are thoroughly cooked and the liquid drained, about 20 minutes.
In a large stock pot over low heat, whisk together the beef, tomatoes, eggs and onion. Bring to a boil with the peppers, and reduce heat to medium-low, covered, and simmer, covered, until the vegetables soften, about 5 minutes. Stir in the flour, milk, and tomato puree and heat through. Add milk if soup thickens, and grated wine if wine thickens. Bring to a boil.
Increase heat to high and continue cooking until reduced by a few tablespoons, then cool for a few minutes, then stir in—to taste—the reserved beans and rice and cook until the liquid has gone, about 5 minutes more. Serve warm or cold.