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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Slightly spicy. Ingredients:
2 tablespoons olive oil |
4 -5 fresh tomatoes |
3 garlic cloves, chopped |
1 large onion, chopped |
1 bell pepper, chopped |
1 lb ground beef |
1 (28 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 cup green olives, chopped |
1/2 teaspoon anise seed |
1 tablespoon basil |
2 tablespoons oregano |
2 teaspoons crushed red pepper flakes |
1 teaspoon thyme |
1 teaspoon sugar |
2 teaspoons salt |
1 teaspoon ground black pepper |
2 bay leaves |
1/2 cup red wine |
1 teaspoon butter or 1 teaspoon margarine |
2 -3 dashes bitters |
Directions:
1. Puree enough fresh tomatoes in a blender to make 28 oz. Set aside.
2. Heat oil in large pot over medium heat.
3. Add onions, bell pepper, and half of the garlic and sautee until the onions start to brown.
4. Add ground beef and anise. Cook until beef is browned, stirring to break up.
5. Add the pureed tomatoes to the pot and stir.
6. Add the canned diced tomatoes, about 1/2 of the tomato paste, and the remaining garlic, reduce heat, stir and let simmer for about 5 minutes.
7. Add the rest of the ingredients except the bitters and remaining tomato paste. Simmer covered for about 25 minutes, stirring occasionally.
8. Stir in remaining tomato paste and simmer for 20 minutes more.
9. Just before serving, add 2 or 3 shakes of bitters, stir, cover, and remove from heat. Allow to sit for about 5 minutes.
10. Serve over al dente pasta.
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