I browned them in a couple tablespoons of melted ghee with part of the onion. Once they sizzle, add the Marsala and seasonings:
1/3 finely chopped onion
2-3T melted ghee
1/3-1/2c Marsala cooking wine
The Blend - salt, pepper, garlic
Stir and sizzle until the meat is browned the way you like, then add the juice from:
1 28oz. can whole San Marzano tomatoes
2 big carrots
several ribs of celery
1 big spoonful of beef Better Than Bouillon
Continue to simmer the meat in just the juice. Cut up the tomatoes, remove any skin or cores. Also chop the carrots and celery and add those when the tomatoes go in the pot. Simmer all of this, with the beef soup base, covered about 20 minutes. While that's happening, chop the following:
1 green bell pepper
part of a red bell pepper
the rest of the onion
celery tops
a handful of Italian parsley
Once that's all in the pot, it just needs more simmer time! Give it another half hour and. . .it's ready. This turned out a little mild, so I added a handful of crunched up Spicy Cheddar and Sour Cream chips in my bowl and it was perfect! . . Lin
Stir and sizzle until the meat is browned the way you like, then add the juice from:
1 28oz. can whole San Marzano tomatoes
2 big carrots
several ribs of celery
1 big spoonful of beef Better Than Bouillon
Continue to simmer the meat in just the juice. Cut up the tomatoes, remove any skin or cores. Also chop the carrots and celery and add those when the tomatoes go in the pot. Simmer all of this, with the beef soup base, covered about 20 minutes. While that's happening, chop the following:
part of a red bell pepper
the rest of the onion
celery tops
a handful of Italian parsley
Once that's all in the pot, it just needs more simmer time! Give it another half hour and. . .it's ready. This turned out a little mild, so I added a handful of crunched up Spicy Cheddar and Sour Cream chips in my bowl and it was perfect! . . Lin
