Rate this recipe
0/5
(0 Votes)
Ingredients
- 3 lb 90% lean ground beef
- 1/3 c EVOO
- 3 med onions, chopped
- 3 lg carrots, chopped
- 6 celery ribs, chopped
- 12 oz can tomato paste, divided
- 9 garlic cloves, sliced
- 3 T dried parsley flakes
- 5 t kosher salt
- 3 t dried basil
- 3 t dried marjoram
- 1 1/2 t coarsely ground pepper
- 1/4 t crushed red pepper flakes
- 1 1/2 c dry red wine
- 3 cans (28 oz each) diced undrained tomatoes
- 1 1/2 c beef stock
- 6 bay leaves
- 3 c 2% milk
- 3/4 c grated Parmesan cheese
- Hot cooked pasta (linguine or angel hair)
- Add'l grated Parmesan
Details
Preparation
Step 1
In stockpot cook half of beef over med heat for 8-10 min until no longer pink, breaking into crumbles. Remove beef with slotted spoon; set aside. Pour off drippings. Repeat with remaining beef.
In same pot heat oil over med heat. Add onions, carrots & celery; cook & stir until tender. Stir in 1 c tomato paste; cook & stir 3 more min. Add garlic, seasonings & beef.
Stir in wine. Bring to boil; cook until almost evaporated. Add tomatoes, stock & bay leaves; return to boil. Reduce heat; simmer uncovered for 3 hrs until desired consistency stirring in milk halfway through cooking.
Remove bay leaves. Stir in cheese & remaining tomato paste; heat through. Serve with pasta & if desired add'l cheese.
You'll also love
- Roasted Red Pepper & Tomato Soup... 5/5 (1 Votes)
- Grilled Zucchini II 0/5 (0 Votes)
- Bacon-Wrapped Venison Tenderloin... 0/5 (0 Votes)
- Slow Smoked a Pork Loin 0/5 (0 Votes)
- Pasta Raphael 0/5 (0 Votes)
- Ring Macaroni Salad with Baby... 0/5 (0 Votes)
- Beef Stroganoff 0/5 (0 Votes)
- Linguine Salad 0/5 (0 Votes)
Review this recipe