1. In a Dutch oven or heavy skillet heat the olive oil over high heat. 2. Season the beef with 1/2 teaspoon of the salt and the black pepper. 3. 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. Add the onion and green peppers to the skillet and cook, stirring frequently, until softened and caramelized around the edges, about 6 minutes. 5. Add the garlic and cook for 1 minute. 6. Add the tomato paste and cook for 2 minutes, stirring constantly. 7. Add the tomatoes, water, bay leaf, crushed red pepper and remaining 3/4 teaspoon salt. 8. Return the beef to the pan and bring the sauce to a boil. 9. Reduce the heat to medium-low and cook, partially covered, for 1 1/2 hours or until the meat is very tender. 10. Add the ditalini to the gravy and cook until tender, about 25 minutes. 11. Add the parsley. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
