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

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Cajun Country -- New Iberia, Louisiana