2 tablespoons olive oil
1 large onion, chopped
1 large green bell pepper, chopped
1/2 large red or orange bell pepper, chopped
1 large stalk of celery, chopped
3/4 pound lean ground beef (Note #1)
4 garlic cloves
1 jalapeno or other hot pepper (optional)
3 ripe plum tomatoes OR 1 large ripe salad tomato
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper or to taste
2 teaspoons oregano (Note #2)
2 teaspoons dried basil
1 tablespoon dried parsley (optional)
2 8-ounce cans tomato sauce
1/2 cup white wine (Note #3)
3 to 4 cups cooked white rice, OR 3 cups cooked brown rice
Place olive oil in a Dutch oven or other large pan. Heat over medium-high heat.
Add onions, green and red pepper, celery and ground meat. Saute, stirring and
breaking up meat (Note #4) until mixture starts to brown.
Meanwhile cut the tomatoes into chunks. Process them with the hot pepper and
garlic. (Note #5) When saute is finished, add tomatoes, sugar, salt, pepper and
herbs. Reduce heat and simmer for about 10 minutes. Add tomato sauce, wine and
rice. Stir to mix well. Turn heat to lowest setting and cook for another 10
minutes, stirring frequently. Taste. If it needs more flavor, try stirring in a
little ketchup, another teaspoon of sugar or adding a little salt, tasting as
Serve with grated or shredded parmesan cheese.
Note #1: A mixture of lean ground pork and beef is good, too.
Note #2: If you have them, use 1 Tablespoon each fresh, chopped oregano and
basil and 2 Tablespoons chopped fresh parsley.
Note #3: If you don't cook with wine, add chicken broth, tomato juice or water.
Note #4: A potato masher works well for this.
Note #5: If you don't have either a food processor or blender, just mince the
garlic and hot pepper, and finely chop the tomatoes.
AUTHOR: Lori A