Beef and Tomato Skillet with Crispy Garlic
Ingredients
- 1 poundground beef
- 1yellow onion
- 4 clovesgarlic
- 28 ouncecanned crushed tomatoes
- 2 tablespoontomato paste
- 1 cupbeef broth
- 2 tablespoonolive oil
- 1 teaspoondried oregano
- ·salt
- ·black pepper
- 1bay leaf
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink (about 5–7 minutes). Drain excess fat if needed.
- 02
Add the remaining 1 tablespoon olive oil to the pan. Stir in the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- 03
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Pour in the crushed tomatoes and beef broth, stirring well.
- 04
Add the bay leaf and dried oregano. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer.
- 05
Reduce heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning if needed. Remove the bay leaf before serving.
- 06
Divide among bowls and serve warm, with crusty bread, rice, or over pasta if desired.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes with the garlic. For more depth, stir in 1 teaspoon balsamic vinegar in the final minute. Fresh basil stirred in at the end brightens the dish.
Serve with crusty bread, white rice, or pasta. Keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.