• 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


Serves: 4 servings


Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. 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.

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.