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- Preparing Time: 2 hours and 32 minutes
- Total Time: -
- Served Person: 10
- 1 pound lean ground beef
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 1 teaspoon white sugar
- 1 cup vegetable stock
- 1 (6 ounce) can tomato paste
- 1 shallot, chopped
- 2 tablespoons italian seasoning
- 2 teaspoons fennel seeds
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 1 bunch fresh parsley, chopped
- 9 cloves garlic, minced
- 12 fresh red plum tomatoes, chopped
- 8 small mushrooms, chopped
- 2 habanero peppers, chopped
- 3 leaves fresh basil, chopped
- Carbohydrate 12.8
- Cholesterol 32
- Fat 11.5
- Protein 11.6
- Sodium 219
- Calories 194 calories;
Place chopped plum tomatoes in a food processor; pulse until pureed. Transfer to a Dutch oven over medium heat. Add vegetable stock, green bell peppers, tomato paste, mushrooms, vinegar, and oil. Bring to a boil; reduce heat and simmer until saucy, 1 1/2 to 2 hours. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to the Dutch oven. Place onion, parsley, shallot, garlic, habanero peppers, Italian seasoning, fennel seeds, sugar, and basil into the Dutch oven. Cover and continue to simmer until vegetables are tender, 12 to 15 minutes more.
