Ingredients:

  • 1.5 lbs lean ground beef
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large bell peppers, chopped into 1/2-inch pieces
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 4 cups low sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cups cooked white rice
  • salt and black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook until browned and caramelized. Drain excess fat, leaving approximately one tablespoon in the pot.
  2. Reduce heat to medium. Stir in the diced onions and bell peppers. Sauté for 5 minutes until the onions are translucent and peppers have softened.
  3. Add the minced garlic and tomato paste. Cook for 60 seconds until fragrant.
  4. Stir in the crushed tomatoes, tomato sauce, beef broth, brown sugar, oregano, and basil. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Stir in the pre-cooked white rice just before serving to ensure the grains maintain their texture. Garnish with fresh parsley and optional shredded cheddar cheese.