1 yellow onion
2 garlic cloves, diced
½ cup of mushrooms sliced into bite size pieces (your choice, button, cremini, portobello or morel)
1 pound lean ground beef
2, 14.5oz cans of diced tomatoes
2 Tbsp. S&S Italian Goes on Everything
1 dried bay leaf
1 Tbsp. kosher salt
2 tsp. S&S Garlic Pepper
1 cup dry red wine
In a large, heavy skillet, sauté the onions, garlic, and mushrooms in the Italian Herb Medley EVOO until 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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