Recipe from Rachel Ray
2 Tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds ground sirloin
Salt and Black Pepper
1/2 teaspoon allspice (eyeball it)
4 cloves garlic, 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 or torn
Grated Parmigiano Reggiano, to pass at table
Heat a medium soup pot over medium-high heat with the EVOO. When oil is hot, add beef and season with salt, black pepper and all spice. 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.
Then 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.
Yields 4 Servings