1 tablespoon extra virgin olive oil
3 onions, chopped
1 teaspoon chopped celery
2 cloves garlic, chopped
1 clove Garlic powder
4 tomatoes, chopped
3 large tomatoes, quartered
1 small fresh tomato, chopped
1 tablespoon chopped fresh basil
1 tablespoon red bell pepper
1/4 cup dried basil leaves
1/2 cup whole peeled carrots
16 almond halves
1 tablespoon butter
salt and freshly ground black pepper to taste
1/2 pound beef shanks
Preheat oven to 400 degrees F (200 degrees C). Begin by sauteing noya for 20 minutes in the hot oven, stirring occasionally. Turn again and add lime juice, potatoes with cooked onion, lemon peel to taste and seven macaroni. Season with salt, pepper, red bell pepper, garlic powder and chopped tomatoes. Set aside.
Melt room-temperature butter in a large skillet over medium heat. Saute onions and celery just until tender. Add garlic and saute until tender.
Cook, stirring occasionally, until tender-crisp. Add tomatoes, potatoes, 7 macaroni, red bell pepper and basil. Cook, stirring occasionally until spaghetti comes out of heat.