Bolognese Stew

Name: Bolognese Stew
Ingredients: 6 tablespoons olive oil; 5 slices bacon coarsely chopped; 1 2/3 pounds ground beef; 2 carrots peeled and finely chopped; 1 bunch green onions green tops set aside, white parts sliced; 1 clove garlic finely chopped; 1 teaspoon paprika; 3 tablespoons tomato paste; 2 cans diced tomatoes 14 oz each; 4 cups beef stock; 1 stem oregano leaves chopped; 1 pound broccoli divided into small florets; 7 ounces ciabatta bread cubed; arugula leaves for garnish

14 ingredients

4 steps

Ingredients

6 tablespoons olive oil
5 slices bacon coarsely chopped
1 2/3 pounds ground beef
2 carrots peeled and finely chopped
1 bunch green onions green tops set aside, white parts sliced
1 clove garlic finely chopped
1 teaspoon paprika
3 tablespoons tomato paste
2 cans diced tomatoes 14 oz each
4 cups beef stock
1 stem oregano leaves chopped
1 pound broccoli divided into small florets
7 ounces ciabatta bread cubed
arugula leaves for garnish

Directions

1

Heat 1 tbsp of the oil in a Dutch oven on medium-high heat. Add bacon and cook until crispy. Add ground beef and cook, stirring with a wooden spoon to break up lumps, 5 mins or until browned.
2

Add carrots, sliced onions and garlic; cook 3 mins. Stir in paprika and tomato paste. Add tomatoes including juice, crushing tomatoes with a spatula. Add stock and oregano. Season and cook for 10 mins. Add broccoli and cook for 5-7 mins.
3

Meanwhile, heat some of the remaining oil in a large skillet on medium heat. Toast ciabatta cubes in batches until golden brown. Add remaining oil as needed.
4

Slice the green onion tops and sprinkle over stew. Serve stew with croutons and garnish with arugula.