Drunken Pioneers
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, wagon wheel
cooked |
* |
| 1 | small |
onions
|
|
| 1 | small |
green bell peppers
|
|
| 1 | cup |
beef stock
|
|
| ¼ | cup |
cooking wine
red |
* |
| 1 | teaspoon |
basil
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, wagon wheel
cooked |
* |
| 1 | small |
onions
|
|
| 1 | small |
green bell peppers
|
|
| 237 | ml |
beef stock
|
|
| 59 | ml |
cooking wine
red |
* |
| 5 | ml |
basil
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
water
|
|
Directions
Slice the pepper and onion into strips and cook over high heat in a large skillet, until vegetables just begin to brown.
Add broth, wine, basil and rosemary; bring to a boil.
Reduce heat to low, and simmer uncovered for 10 minutes.
Dissolve flour in water and add to skillet.
Increase heat and boil until sauce has thickened.
Pour contents of skillet over wagon wheels in a bowl and serve.
