Ingredients
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2 tablespoons extra virgin olive oil (EVOO)
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1 1/2 lbs ground sirloin
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salt and black pepper
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1/2 teaspoon allspice (eyeball it)
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4 garlic cloves, chopped
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1 large onion, cut into bite-sized pieces
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3 green bell peppers, seeded and cut into bite-sized pieces
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1 bay leaf
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1 quart chicken stock
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1 (28 ounce) can crushed tomatoes
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1 cup orzo pasta
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12 -15 basil leaves, shredded
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grated parmigiano-reggiano cheese, to pass at table
Instructions
- Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
- Stir in stock and tomatoes and bring to a boil.
- Add pasta and cook to al dente, 7-8 minutes.
- Turn off heat and fold in the basil.
- Serve in shallow bowls with grated cheese on top.