Italian Cucuzza Stew

Name: Italian Cucuzza Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10-12 serving(s)
Ingredients: 1 lb lean ground beef; 1 tablespoon olive oil; 1 large red onion, sliced; 2 -3 celery ribs, chopped; 1 1/2 cups carrots, sliced; 4 -5 garlic cloves, crushed and chopped; 1 cucuzza, peeled and cubed; 1 (28 ounce) can whole tomatoes; 1 fresh bay leaf; 1 teaspoon dried thyme; 6 cups water; salt & fresh ground pepper

(6)

Recipe by Ntune2food

I grew up with this recipe. My grandmother would sometimes cook hers without the ground meat and would add a handful of fettucini to the pot.

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READY IN: 1hr 5mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

1

lb lean ground beef
1

tablespoon olive oil
1

large red onion, sliced
2 -3

celery ribs, chopped
1 ¹⁄₂

cups carrots, sliced
4 -5

garlic cloves, crushed and chopped
1

cucuzza, peeled and cubed
1

(28 ounce) can whole tomatoes
1

fresh bay leaf
1

teaspoon dried thyme
6

cups water
salt & fresh ground pepper

DIRECTIONS

Brown the ground beef in a skillet, drain and set aside.
In a large dutch oven, add the olive oil and sauté the onion, celery, carrot, and garlic for about 4-5 minutes, or until the onions are translucent.
Add the ground beef to the pot along with the can of whole tomatoes, add the cucuzza, and the rest of the ingredients. Bring to a boil and simmer, uncovered for around 45 minutes or until the squash is cooked.

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