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From the kitchen of Jan Gordon.

Serve with plenty of good bread and the rest of the wine.


  • 1 or 2 sliced onions
  • rich red wine
  • several cloves garlic
  • 28 ounce can of recipe cut or stewed tomatoes
  • 2 teaspoons dried basil or a bunch of fresh
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • lots of freshly ground black pepper
  • 2 zuchinnis
  • 2 carrots
  • 1 potato
  • 1 can beans (any kind)
  • chopped spinach or cabbage (optional)
  • sliced mushrooms
  • 1 cup red wine (or broth)
  • water
  • 2 cups cooked pasta
  • some frozen peas and/or corn


  1. Saute one or two sliced onions in rich red wine.
  2. Add several cloves garlic, minced.
  3. Pour in 28 ounce can of recipe cut or stewed tomatoes.
  4. Add basil, orgeano, marjoram, and pepper.
  5. Add zuchinni and carrots.
  6. Add potato.
  7. If you like greens, add some chopped spinach or cabbage.
  8. Toss in a can of beans, any kind, or use home cooked if you have them.
  9. A few sliced mushrooms can’t hurt.
  10. Add red wine or broth.
  11. Add water as needed.
  12. When it is nearly done, add a couple cups cooked pasta and some frozen peas and/or corn.

Published by kath on

Updated by kath on