- vegetables are crisp-tender.
- Add the wine, olives, salt, pepper and remaining broth. Stir
- cornstarch mixture and gradually stir into skillet. Bring to a boil;
- cook and stir for 2 minutes or until thickened. Drain pasta; serve
- with beef mixture. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.