1 yellow onion
2 garlic cloves, diced
½ cup of mushrooms sliced into bite size pieces (your choice, button, cremini, portobello or morel)
1 lb lean ground beef
2 Cans of diced tomatoes (14.5oz)
1 dried bay leaf
1 Tbsp kosher salt
1 cup dry red wine
In a large, heavy skillet, sauté the onions, garlic, and mushrooms in the Italian Herb Medley Extra Virgin Olive Oiluntil the onions are glossy and the mushrooms are brown. Add the ground beef in and brown the ground beef, breaking it up to small pieces. Add in remaining ingredients, bring to a boil. Turn down heat to low, cover, and simmer for about an hour. Remove dried bay leaf and serve over pasta, polenta, or rice.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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