Servings: 10 servings
Calories: 391kcal
Ingredients
- 2 lbs ground beef I recommend using a lean blend for this recipe
- 4-6 pieces bacon, diced
- 1 onion, rough chopped
- 2 carrots, rough chopped
- 2 celery stalks, rough chopped
- 8 oz mushrooms, rough chopped
- 1 head garlic, peeled
- 2 28 oz cans whole, peeled tomatoes
- 2 tablespoon dried basil
- 2 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 cup water
- 3-4 bay leaves
- 1 parmesan rind
- 1 cup heavy cream
- kosher salt and fresh ground pepper, to taste
Instructions
- In a dutch oven, on medium-high heat, cook bacon until fat is rendered.
- Pulse the onion, carrots, celery, mushrooms, and garlic in a food processor until finely minced - about the size of the ground beef. Add vegetables to the bacon and rendered fat. Continue cooking until the vegetable mix begins to soften.
- Add ground beef. Cook until meat is browned.
- Add tomatoes, basil, oregano, thyme, rosemary, stirring to combine. Add water, parmesan rind, bay leaves.
- Bring mixture to low boil. Reduce heat and simmer, uncovered, on low for 1-2 hours.
- Stir in the heavy cream.
- Salt and pepper to your taste. Serve over pasta of choice. Garnish with lots of parmesan and red chili flakes!
Nutrition
Serving: 1serving | Calories: 391kcal | Carbohydrates: 13g | Protein: 22g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 403mg | Potassium: 794mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2629IU | Vitamin C: 18mg | Calcium: 137mg | Iron: 5mg
Tried this recipe?Let us know how it was!