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Ingredients
- 1/2 cup white wine
- 2 tablespoon tomato purée
- 100 grs small macaroni pasta
- 1/2 tin corned Beef
- 2 tablespoon olive oil
- 1/2 finely chopped onion
- 2 garlic cloves finely chopped
- 1/2 carrot thinly sliced
- 3/4 litre warm water
- 1/2 small tin peas
- Salt
- pepper
- Food colouring
Method
Heat olive oil and fry onions, garlic and carrots. When onions are lightly fried mix in the purée stir and gradually add the wine then the water, stir in the food colouring bring to boil, add the pasta and cook until tender.
Mix in the diced. Corned beef, peas and salt cook for a little and remove from heat. If left to settle for sometime the pasta and sauce will thicken. Can be served with grated cheese.
Recipe by Rosemarie Mañasco