1/4 cup olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 pounds cooked, peeled and diced tomatoes
1 pound mushrooms, sliced
1/2 pound pimento peppers, seeded
1/2 pound roast beef
3 tablespoons mild Italian seasoning
4 carrots, cut into 1 inch slices
1 (10 ounce) package shredded mozzarella cheese
1 tablespoon olive oil
1 (12 ounce) can anchovy sauce
Heat olive oil in a large pan over medium heat. Saute white wine and lemon juice in medium-high heat for about 5 minutes, stirring constantly. Add tomatoes and mushrooms, and cook for about 5 minutes, stirring occasionally. Stir in seasoning packet. Reduce heat to medium-low; cook for 2 minutes, stirring constantly. Stir in broth and brown sugar.
Return mixture to pan; simmer for about 10 minutes, stirring occasionally. Remove cover from pan and stir in seasoning packet and carrots. Pour mixture over tomatoes and mushrooms; cover and simmer for about 5 minutes, stirring occasionally.
Return tomato mixture to pan; mix pasta with oil and olive oil. Bring to a boil over medium heat. Reduce heat to low; cook for 15 to 20 minutes or until pasta is tender and al dente. Stir in anchovy sauce and serve immediately.