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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe that I found in The Allergy Self-Help Cookbook by Majorie Hurt Jones. The original recipe does not call for ground beef and I have adjusted the amount of vegetables in the recipe as well. Ingredients:
cooking spray |
1 lb lean ground beef |
1 large onion, thinly sliced |
1 cup celery, diced |
1 large red bell pepper, chopped |
3 garlic cloves, minced |
2 teaspoons dried oregano |
2 tablespoons dried parsley |
1 (28 ounce) can diced tomatoes (i used dei fratelli seasoned diced tomatoes) |
1 (6 ounce) can tomato paste |
1/2 cup red wine (or water) |
1 large bay leaf |
1 teaspoon honey |
1 teaspoon balsamic vinegar |
1/2 teaspoon salt |
1/2 red pepper flakes, crushed |
1 teaspoon dried basil |
Directions:
1. Heat a large skillet over medium high heat.
2. Spray w/oil.
3. Add ground beef, onions. celery, red pepper and garlic.
4. Saute` until beef is no longer pink and veggies are tender, about 10 minutes.
5. Add remaining ingredients and stir well.
6. Bring to a boil and reduce heat.
7. Cover and cook, stirring occasionally for 1-3 hours.
8. If sauce becomes too thick, thin with a little water.
9. Remove bay leaf and serve with your favorite pasta.
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