Recipe:
1 1/2 lbs ground beef
1 1/2 tbs olive oil
1 green bell pepper (diced)
1 red bell pepper (diced)
1 yellow onion (diced)
4 cloves garlic (thinly sliced)
1/2 c dry white wine
6 c beef stock
28 oz can crushed tomatoes
28 oz can tomato puree
2 tsp dried basil
2 tsp dried oregano
1 tsp dried thyme
1 c long grain rice
Salt and pepper to taste
To garnish:
Fresh parsley (chopped)
Mozzarella (shredded)
In a Dutch oven or a large pot brown the ground beef until cooked through over medium high heat. When beef is cooked drain the fat and place meat aside. Heat the oil and sauté the peppers, onions, and garlic until they begin to soften. Add the meat back to the pot and the wine. Cook for 1 minute on high to burn off the alcohol then add the tomato product, beef stock, and dried herbs. Bring to a simmer and stir in the rice. Continue simmering until the rice is tender (about 20 minutes). Garnish with parsley and mozzarella.