Pisco is a type of brandy that is popular in Chile and Peru and has a taste somewhat reminiscent of tequila. The egg white lends a smooth, substantial body to this pisco sour blender cocktail. Bitters are an essential element that shouldn’t be overlooked.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs 5 mins |
| Total Time: | 6 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds ground beef
- 1 (14.5 ounce) can diced tomatoes
- ½ cup chopped onion
- 1 (6 ounce) can tomato paste
- 1 tablespoon white sugar
- 1 tablespoon Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon anise seed
- 1 bay leaf
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir beef, diced tomatoes, onion, tomato paste, sugar, Parmesan cheese, garlic, salt, oregano, anise seed, and bay leaf together in a slow cooker.
- Cook on Low for 6 to 8 hours.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 797 mg |
| Sugars | 8 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This sauce is okay; nothing extraordinary about it. I did forget to put the tablespoon of sugar, so that’s possibly why! LOL
This is delicious, and just so easy. Even easier if you use a jar of spaghetti sauce and extras if you want. Making it in the slow cooker makes it turn out rather like a ragu, and you don’t have to have the oven on for hours. Thanks for the recipe.
This recipe has AWESOME flavor. I loved the anise. (I added a bit of plain tomato sauce just because I didn’t want it so thick, but that was just a personal preference.) SO GOOD! Thank you for sharing! =)
This is not as spicy as I would prefer but very much to my husbands taste. Hearty and filling. Would make it again for sure.
This is a very flavorful recipe. Easy to make, I had everything on hand, in fact I doubled the recipe so I would have some to freeze. I choose to make this meatless. Which is a nice option. This is a thick sauce. I prefer a little smoother texture so I might add a little red wine to thin it out. Will definitely make this again.
We really enjoyed this recipe. It has a different flavour as described but it is traditional enough to please a family of Italians. I’m not a fan of anise flavour but it works here. The shining aspect of this sauce is the consistency. The ratios and type of ingredients produce a thick sauce perfect for clinging to pasta or to use in lasagne or other recipes because it doesn’t drip. This is definitely a keeper recipe.