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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great meal on a fall or winter afternoon or evening. Reheats well. Adapted from a CBA Syracuse fundraiser cookbook circa 1983 Ingredients:
2 lbs ground beef |
1 medium-large chopped onion |
2 minced garlic cloves |
1 cup red wine |
16 ounces your favorite red pasta sauce |
1 1/2-2 cups uncooked rice (i think 1 1/2 is best) |
2 cups beef broth (canned is best but bouillon will work) |
5 -10 dashes of red tabasco sauce (this is very optional and can be adjusted to taste) |
Directions:
1. Brown the ground beef in a coverable coverable pot or pan.
2. Add onion and garlic and cook down until onion is translucent.
3. Add wine and simmer down until evaporated.
4. Add all the other ingredients (rice, pasta sauce, and broth), cover and simmer/covered for about 25 minutes or until rice is cooked. More broth can be added if necessary.
5. If halving recipe-I suggest 3/4 cup of wine, 1 full cup of rice and a generous 1 cup of broth.
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