2 tablespoons olive oil
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1 (14 ounce) can tomato paste
1 (16 ounce) can shredded mozzarella cheese
1 cup cooked port or cavatappi, drained
1 (16 ounce) can Italian-style diced tomatoes
1 (16 ounce) can tomato paste with beef bouillon
Heat olive oil in a large saucepan over medium heat. Saute basil and garlic for about 5 minutes; stirring occasionally. Add oregano; stir constantly for 2 minutes. Add basil/garlic mixture, tomatoes, tomato paste and beef bouillon. Stir until well blended. Remove from heat and stir in. Heat through and serve.