Beef and Corn Pasta

2 tbs olive oil

2 tbs red wine vinegar

2 cloves garlic, minced med onion, chopped

1 large carrot, chopped

3/4 cup chopped celery

1 green pepper, chopped

1 lb round steak, diced into 1/4 inch pieces and browned in 1 tbs oil

Spaghetti, cooked according to pkg directions

One 28 oz can whole tomatoes

One 12 oz can tomato paste

One 15 oz can tomato puree

One 16 oz can corn, drained

1-1/2 tsp dried oregano

1-1/2 tsp dried basil

1-1/2 tsp dried parsley

1/2 tsp dried rosemary

1/2 tsp dried thyme

34 tsp ground black pepper

1/4 tsp ground cumin.

In a 4-6 quart pot, heat oil, vinegar, garlic, onion, carrots, celery and green pepper. Simmer 10 minutes over medium heat, stirring frequently. Add browned meat and pan juices and all remaining ingredients except the spaghetti. Cover and simmer 2 hours, stirring occasionally. Refrigerate overnight. Before serving, reheat gently for 1/2 to 1 hour covered, adding water if needed. Serve over cooked, drained spaghetti using about 3 cups of the sauce per pound of pasta.

Yield: About 3 quarts, or enough for 4 pounds of spaghetti

Return To:
Meats

www.cajun-recipes.com

Cajun Country -- New Iberia, Louisiana