Cathy S. Judd is our Family & Consumer Sciences Agent in the Lincoln Extension Office.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless top round, trimmed and sliced into ¼” x 2” strips
• 1 small onion, chopped
• ½ cup chopped green pepper
• 1 clove garlic, minced
• 1 – 14½ ounce can artichoke hearts, drained and halved
• 1 – 14½ ounce can tomatoes with basil, garlic, and oregano
• 1 – 6 ounce can tomato paste
• 1 – 8 ounce can tomato sauce
• 1 tablespoon balsamic vinegar
• ¼ teaspoon dried oregano leaves
• ¼ teaspoon pepper
• ½ cup sliced black olives, divided
• 12 ounces fettuccine, cooked

Heat oil in a non-stick skillet. Saute beef until browned. Remove and drain. Place in the stoneware. Add onion, green pepper, garlic, and artichoke hearts. Combine tomatoes, tomato paste, tomato sauce, vinegar, oregano, and pepper. Pour over ingredients in the stoneware and stir well. Stir in olives. Cover and cook on low 8-10 hours or on high 4-5 hours. Serve sauce over fettuccine and garnish with remaining olives.

Please contact me for many more recipes. We can mail them, email them, fax them, or just tell you over the phone.