Ingredients:

• 1 pound fresh store bought or homemade pasta boiled and drained
• 2 tablespoons olive oil
• 2 tablespoons grating cheese
•  2 pounds Chuck Roast or London Broil
• 1 large cooking oven roasting bag
• Seasoning:  1 teaspoon each oregano, basil, parsley, garlic powder, salt, pepper, chili powder
• 1 tablespoon flour shake in the bag before adding the meat
• 1/4 cup Moscato wine (I use the red kind)
• 2 large bell peppers cleaned and sliced
• 1 cup finger carrots
• 1 large zucchini sliced in chunks
• 2 cups green beans
• 1 cup baby bella mushrooms
• 1 cup halved grape tomatoes 2 teaspoons minced garlic in olive oil
• 2 potatoes red sliced in chunks
• 1 can beef broth
• 2 tablespoons wondra flour
• 2 tablespoon olive oil
• 1/2 cup  Red Moscato wine or White wine

Directions: 

In a large cooking bag, roast the meat to cooking instructions with seasoning. Take roast out and rest. Slice into large pieces and set aside. In a large deep saucepan or fry pan.  Add olive oil, minced garlic, peppers, mushrooms, zucchini, beans and carrots. Saute in the garlic and oil around 4 minutes stir in the flour mix well. Add the wine, broth and simmer with potatoes until tender around 15 minutes, add tomatoes around 5 minutes before vegetables are done to your liking. Add the meat to this and heat through around 5 more minutes.

In the meantime cook fresh pasta in salted water al dente. Drain, add 2 tablespoons olive oil, 2 tablespoons grating cheese, toss with some salt and pepper to taste. Set aside.

To serve, add some pasta to the dish, top with meat and vegetables, garnish with some parsley and more grating cheese.