1/2 lb Wagon wheel pasta, cooked
1 sm Onion
1 sm Green bell pepper
1 c Beef broth
1/4 c Red cooking wine
1 ts Basil
1/2 ts Rosemary
1 tb Flour
2 tb Water
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. (“Drunken Pioneers” = “Wagon Wheels in Wine Sauce”) Source: Lisa Clarke Notes: This was an experiment born out of a messy kitchen and a lack of meat in the freezer. It smelled very good while cooking, but was actually quite bland. The vegetables absorbed the flavor of the sauce, but the pasta didn’t seem affected at all. Beef strips, or maybe a night in the fridge, might help this dish.