Add extra virgin olive oil to a Dutch oven or heavy bottomed pot over medium heat. Add chopped whole onion and minced garlic, stir and cook until translucent.

Add ground beef, Worcestershire sauce, season with salt, stir and turn heat up to high. Saute and stir often so it doesn’t burn until ground beef is slightly browned and almost cooked. Add red wine, stir and let it reduce to half. Reduce heat to medium, then add canned tomatoes. If you have leftover Parmesan skin, add that to the sauce. Stir, turn heat up to high and bring sauce up to a boil.

Once boiling, reduce heat and simmer on low for 2-3 hours, uncovered. Add fresh basil leaves at any point. Stir sauce occasionally so the bottom doesn’t burn. When sauce is thick, remove parmesan skins and season with salt and crushed red pepper.

*If sauce seems too acidic, add a few sprinkles of granulated sugar. Taste and adjust with seasonings of salt, crushed red pepper and sugar.

Couscous Tabbouleh Salad

Ingredients

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