Ingredients
-
1/4
-
1 1/2
-
1 1/4
-
1/4
-
1
-
2
-
6
-
6
-
1
-
1 1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Dutch Oven or Heavy Skillet Heat the Olive Oil Over High Heat. |
|
2
Done
|
Season the Beef With 1/2 Teaspoon of the Salt and the Black Pepper. |
|
3
Done
|
Saute the Beef, in Batches If Necessary So That the Pan Is not Crowded, Until Well-Browned on All Sides, About 4 Minutes. Transfer the Beef to a Plate and Set Aside. |
|
4
Done
|
Add the Onion and Green Peppers to the Skillet and Cook, Stirring Frequently, Until Softened and Caramelized Around the Edges, About 6 Minutes. |
|
5
Done
|
Add the Garlic and Cook For 1 Minute. |
|
6
Done
|
Add the Tomato Paste and Cook For 2 Minutes, Stirring Constantly. |
|
7
Done
|
Add the Tomatoes, Water, Bay Leaf, Crushed Red Pepper and Remaining 3/4 Teaspoon Salt. |
|
8
Done
|
Return the Beef to the Pan and Bring the Sauce to a Boil. |
|
9
Done
|
Reduce the Heat to Medium-Low and Cook, Partially Covered, For 1 1/2 Hours or Until the Meat Is Very Tender. |
|
10
Done
|
Add the Ditalini to the Gravy and Cook Until Tender, About 25 Minutes. |
