A rich base of beef broth and red wine is host to onions and garlic, red bell pepper, tomatoes, celery and ground beef. Serve over your favorite pasta with freshly grated Parmesan cheese.
INGREDIENTS (for 8 servings):
- 2 tablespoons olive oil
- 3 large onions, sliced
- 3 cloves garlic, chopped
- 1 red bell pepper, chopped
- 2 pounds lean ground beef
- 1 cup beef broth
- 2 (14 ounce) cans peeled and diced tomatoes with juice
- 1 cup red wine
- 1 (6 ounce) can tomato paste
- 1 stalk celery, chopped
- 2 bay leaves
- 1 tablespoon Italian seasoning
Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
Reduce heat and simmer for 1 hour, or until sauce thickens.