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Categories:
bay leaf olive oil garlic shallot white onion red bell pepper green bell pepper ground beef tomato kosher salt black pepper Italian seasoning Italian squash carrot tomatoes tomatoes red wine beef stock white mushrooms red chili flakes brown sugar cilantro garlic salt
Viewed: 38 - Published at: 5 years agoIngredients
- 1 bay leaf
- 1 1/2 tablespoons olive oil
- 6 cloves garlic
- 1 whole shallot
- 1/2 white onion
- 1 red bell pepper
- 1 green bell pepper
- 1 1/2 pounds ground beef
- 6 ounces tomato paste Canned
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 4 teaspoons italian seasoning
- 1 Italian squash
- 1 carrot
- 14 ounces diced tomatoes Canned Italian
- 28 ounces crushed tomatoes Canned
- 1 cup red wine
- 3/4 cup beef stock
- 1 package white mushrooms Sliced
- 1/2 teaspoon red chili flakes
- 1 tablespoon brown sugar
- 1/4 cup cilantro
- 1/2 teaspoon garlic salt
Method
- Combine into separate bowl and set aside: mushrooms, carrot, Italian squash, red & green bell peppers, Kosher salt
- Combine into separate bowl and set aside: beef stock, tomato paste, diced tomatoes, crushed tomatoes, bay leaf, brown sugar, red chili flakes, Italian seasoning, black pepper, and cilantro.
- In large pot, add beef, season with garlic salt, then set aside in separate bowl
- In same large pot, heat olive oil on medium-high heat until it lightly begins to smoke. Saute onions, shallots, and garlic, then add bowl with mushrooms. Saute until soft.
- Deglaze pot with wine, reduce, then add bowl with tomatoes, add the meat, and bring to a light boil. Then simmer on low for 1-2 hours.
