Goulash With Corn Pasta

10 cloves garlic
½ bunch of celery
3 carrots
1 lg onion
2 sweet mini peppers
Dice or finely chop all the vegetables
Sautee in 1T each olive oil and butter

Add:
1-1½# leftover beef roast, pork, corned beef or chicken cubed, chopped or shredded
1 14.5 oz can petite diced tomatoes with juice
1-2 t Hot Hungarian paprika
8 oz Sofrito (a tomato base sauce of green peppers,
onions, cilantro, garlic and olive oil) available
in Asian and other ethnic markets

Simmer an hour or so. Meanwhile cook, drain and rinse the pasta in cold water. Instead of the spaghetti shown, I used

1½ c corn tubetti rigati which gave the Goulash more texture.

At the very end I also stirred in 1 c sour cream which wasn’t in the original photo. After combining, refrigerate until ready.

Heat at 350° for 15-20 minutes. . .Lin