Recipe by shawnajean
A Rachael Ray recipe that sounds good!
Top Review by SkyGlitter
This is an absolutely yummy comfort food to me! The only changes I made were to leave out the basil leaves, reduce the green peppers to 2 and after adding the Orzo pasta I cooked it for 12 minutes. Also I have made it several times topped with Mozzarella or Monterey Jack cheese with Excellent results. Be sure to have some fresh bread and butter too with it! This is definitely a keeper for me!
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1⁄2 lbs ground sirloin
- salt and black pepper
- 1⁄2 teaspoon allspice (eyeball it)
- 4 garlic cloves, chopped
- 1 large onion, cut into bite-sized pieces
- 3 green bell peppers, seeded and cut into bite-sized pieces
- 1 bay leaf
- 1 quart chicken stock
- 1 (28 ounce) can crushed tomatoes
- 1 cup orzo pasta
- 12 -15 basil leaves, shredded
- grated parmigiano-reggiano cheese, to pass at table
Directions See How It's Made
- 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.