Italian Nachos
This is an easy party appetizer with a sauce that can be prepared a head of time and be reheated prior to serving on the toasted baguette slices.
Yield: 12 servings
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.
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