Brought to you by Famous Tate
Dining out is divine, but there’s nothing quite like making your favorite home-cooked meal. These Tampa couples aren’t keeping their tried-and-true family recipes a secret – they’re sharing the love so that these meals can become your family’s favorites too. Here are two scrumptious ways to prepare ground beef that will have everyone asking for seconds, as well as the perfect red wine pairing for the adults at the table.
Ginny and Mike Garcia
Serves 4 to 6
“This is an updated family recipe from my Abuela Rosa that she always made for our family. The recipe was passed down to me by my father. The dish reminds me of growing up and spending dinners at the table with my whole family. Now, it is my responsibility to make this dish for our family and pass the recipe along to our children.”
Suggested Wine Pairing
Frias Family Vineyard Lady of the Dead (red blend from Napa Valley, California)
This is a Cabernet-heavy blend with a bouquet of red fruits, cinnamon and spice.
- 2 tablespoons extra-virgin olive oil
- 2 medium-sized yellow onions, peeled and chopped
- 2 ounces dried chorizo, diced
- 4 cloves garlic, peeled and minced
- 1 ½ pounds ground beef
- Kosher salt and freshly ground black pepper to taste
- 4 ripe tomatoes, chopped; or one 28-ounce can whole tomatoes, drained and crushed
- 2 tablespoons red wine vinegar
- 2 teaspoons ground cumin
- 2 bay leaves
- Pinch of nutmeg
- ⅔ cup raisins
- ⅔ cup pitted, stuffed green olives
- White rice
- Put the olive oil in a large pan on the stove on medium to high heat.
- Brown chorizo in the olive oil until cooked through.
- Add onions and garlic. Stir to combine and cook until the onions have started to soften, approximately 10 minutes.
- Add the ground beef and allow it to brown, crumbling the meat with a fork as it browns.
- Season to taste with salt and black pepper.
- Add tomatoes, cumin, vinegar, bay leaves and nutmeg and stir to combine.
- Lower the heat and let the stew simmer, covered, for approximately 30 minutes.
- Uncover the pan. Add the raisins and olives.
- Allow the stew to cook for another 15 minutes or so. Meanwhile, cook the white rice as directed on the package. Serve together.
Julie and Joe Gibbons
Serves 4 to 6
“We love Italian food, and I am kind of particular about it because I like it my way. My Bolognese pasta is incredible and has taken many years of experimenting to make it the best for me. This recipe is pure love for me. You think it could be quick, but it isn’t. It requires a lot of patience to balance all the ingredients and harmonize all the flavors. It’s so delicious and will make everyone smile at your table. I love to express myself through cooking and share my love through flavors.”
Suggested Wine Pairing
Casillero del Diablo (merlot from Chile)
This subtle, low astringency wine has notes of blackberries, strawberries and raspberries held together with chocolate, vanilla and cassis.
- 1 pound organic ground beef (as lean as possible)
- 1 can diced tomatoes (28 ounces)
- 1 tablespoon tomato paste
- 1 medium onion
- 1 teaspoon of minced garlic
- 1 cup shredded carrot
- 1 cup white wine (chardonnay suggested)
- 1 cup water
- 3 teaspoons olive oil
- Salt and pepper to taste
- Cayenne pepper to taste
- On the stovetop at medium to high heat, add olive oil to a 4-quart Dutch oven or heavy bottom pan.
- Add onion and cook until transparent and fragrant.
- Add garlic and carrot. Stir for one minute.
- Add ground beef and stir until brown.
- Add wine and wait until it’s evaporated.
- Lower heat and add diced tomatoes and cup of water.
- Stir to mix and cover with a lid.
- Simmer for 1 hour and 40 minutes, stirring occasionally to blend flavors.
- Sauce will turn dark red. Add water if needed until it’s your desired consistency.
- Season with salt and pepper to taste.
- Add cayenne pepper for a kick if desired.