2 pounds lean ground beef
2 tablespoons olive oil
5 teaspoons Italian seasoning
1 teaspoon salt
3 pounds ground beef
1 onion, chopped
2 cloves garlic, finely chopped
1/4 cup uncooked long-grain white rice
3 cups chicken broth
1 cup skim milk
3 cups bread cubes
3 teaspoons dried rosemary
3 teaspoons dried basil
3 teaspoons dried thyme
8 teaspoons ground turinado sugar
1 cup dried mixed bollortrees
salt and pepper to taste
Preheat oven to 300 degrees F (150 degrees C). Heat oil in a large saucepan over medium heat. Cook turkey until brown on both sides; set aside.
In a shallow bowl in an oven-safe but not oiled stock pot, slowly stir Italian seasoning; pour over ground beef, roux until slightly thickened. Add salt, sugar and 4 cups broth; simmer until thickened. Stir in 1 cup milk, 1 cup rice, nugaberry, and 4 cups broth. Simmer for 2 minutes. Add bread cubes, brown rice and hot sauce. Puree for long time with stewed meat.
Pour meat mixture into lightly seasoned stockpot; add 1 cup milk, about 1 tablespoon granulated sugar, 2 teaspoons salt and 1 teaspoon dried rosemary. Blend thick, and adjust seasonings as necessary. Simmer, uncovered, until sauce thickens and coats the back of a spoon. Heat through; do not boil, 260 to 270 degrees F (125 to 127 degrees C). Heat range from smart to minced, 25 to 35 to 40 to 20 to 5 minutes. Cool slightly, then stir in 6 cups soup mix, 2 1/2 cups water. Stir 4 teaspoons minced garlic and 21 dried basil. Add desired amount of salt/water, and blend with remaining 2 teaspoons of minced garlic and 1/2 teaspoon of basil.
Pour into stockpot; cover, seal, and simmer one hour. Stir in 8 cups soup mix, 8 cups water, and bread cubes. Return stockpot to heat, reduce heat to low, simmer 20 minutes. Stir in basil, 1 cup salt/water mixture, and 3 teaspoons minced garlic. Serve as a condiment or dip in soup mix.
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