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Ingredients
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Amount
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Measure
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Ingredient
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| large | Onion, chopped | | pound | Beef, ground, 90% lean meat / 10% fat, raw | | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Red bell pepper - chopped | | cans (6 oz) | Hunts tomato paste | | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | green pepper, chopped | | medium | zucchini | | cloves | garlic minced | | cups, chopped | Fresh tomato | | cup, sliced | Fennel | | fliud ounces | red wine | | cups (8 fl oz) | water, warm (110 degrees) | | tablespoons | olive oil, extra virgin | | tablespoons | Oregano (to taste) | | tablespoons | Basil (to taste) | | teaspoon | thyme, dried,crushed | | teaspoon | red pepper flakes, or to taste |
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Steps
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Sequence
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Step
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| | 1 | In a very large soup pot or Dutch oven add ground beef and brown meat. Remove the rendered grease from the meat. | | 2 | Add minced garlic to the meat and cook for 4 minutes being careful not to burn the garlic. | | 3 | Remove meat from pot and set aside to be added later. | | 4 | Add olive oil and onions to pot cooking until tender. | | 5 | Add chopped bell peppers, zucchini, and fennel to onions and cook until tender. | | 6 | Add oregano, thyme, basil, and red pepper flakes (may use fresh herbs and adjust amount to taste). Mix well, cover and cook for 5 minutes. | | 7 | In another very large pot add tomato paste and water and heat stirring until very well blended. | | 8 | Add meat mixture back into vegetables. Mix well, cover and cook for 5 minutes. | | 9 | Combined vegetables, meat and sauce in one very large soup pot (I used a large crock pot.) | | 10 | Add wine to sauce according to taste mixing well. | | 11 | Cover and cook for 2-3 hrs stirring frequently on medium heat (used the high setting on my crock pot). Cook sauce until all vegetables have cooked down and basically melted and blended into the sauce. Creates a rich thick sauce. |
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