1/2 lbs ground round
1/2 lbs Italian sausage removed from casing
1 can San Marzano tomatoes
1/2 cup diced sweet onion divided
1 small diced red pepper divided
1/4 cup celery diced
1/4 cup diced carrot
2 cloves garlic finely diced
1/2 teaspoon fennel seed
1 tablespoon Italian spice
1/2 teaspoon basil
2 cups beef broth
Preheat a skillet over medium heat. Begin by browning the sausage and ground round in olive oil until no pink remains. Break the meat up into medium crumbs. Remove meat and add the celery, carrots, garlic and half the onions to the pan cooking until fragrant. Remove and puree vegetables in your food processor. Add the tomatoes and pulse until the tomatoes are diced to your own preference.
Add rice and remaining onion and peppers to the pan and saute until the the rice is lightly toasted.
Add all the ingredients including the juice from the tomatoes to a medium sized sauce pan. Bring to a low boil. Cover and reduce to a simmer untill all the juices are absorbed and rice is tender
Plate and enjoy!
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