Italian Nachos… I’m sure my Italian blooded friends would be upset by that name, but I think it works well for this meaty sauce served over toasted bread and smothered with cheese. This hearty appetizer is great for large gatherings with a sauce that can be made a day or two in advance and reheated prior to serving.
Keys to Make this Great…
Make sure you keep the baguette slices cut at about a quarter of an inch and put a fair amount of olive oil on each one. At about five minutes in the oven at 400° the edges get nice and crisp and the center stays strong enough to support the sauce even if it soaks in a bit. See the closeups of the pictures for better detail.
The cheese topping… I use a three cheese blend from my local grocery store, and the Asiago is what puts this recipe over the top for me. Its a bit stronger then Parmesan but adds so much more flavor. My wife and kids think its to strong, so when I need a milder flavor I’ll put shredded Mozzarella over half the plate for them and my cheese over the other half.
Lastly, if you add a side salad, toast one baguette’s worth of bread (that’s what is shown in the pictures), and serve half the sauce over it, you have a pretty filling meal for 3 to 4 people.
Enjoy, and please comment below with your ratings!
Italian Nachos
INGREDIENTS
- 1 lb ground beef
- 1 small red onion, finely chopped
- 1 small carrot, finely chopped
- 4 garlic cloves, minced
- 3/4 tsp crushed red pepper flakes (optional for a little spice)
- 1/2 cup red wine
- 1 28oz can crushed tomatoes, undrained
- 1 15oz can tomato sauce
- 1/2 cup beef broth (chicken or vegetable broth work too)
- 1 bay leaf
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp minced fresh basil (or 2 tsp dried)
- 2 baguettes sliced into 1/4 inch thick pieces
- 1/2 cup olive oil
- 1 cup shredded cheese Asiago, Parmesan, Romano mix
INSTRUCTIONS
- In a large skillet, cook the ground beef, onion, carrots, garlic, and crushed red pepper flakes (if using) over medium heat until ground beef is no longer pink; drain.
- Add wine, stirring to loosen anything stuck to the pan.
- Stir in the crushed tomatoes, tomato sauce, beef broth, bay leaf, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
- Preheat oven at 400°
- Once thickened, discard bay leaf and stir in the basil.
- Place baguette slices on ungreased baking sheets. Brush liberally with olive oil. Bake at 400° for 4-5 minutes or until lightly browned.
- Arrange toasted baguette slices on serving platters; top with beef mixture then cheese and serve immediately.
© 2019 DDP's Kitchen. All Rights Reserved. | [geturl]
