1 pound ground round
4 ounces uncooked Italian sausage
1 onion, chopped
2 cloves garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil a large amount
2 (12 ounce) cans cannellini beans, drained
1 (15 ounce) can Italian-style diced tomatoes with green chile peppers
Brown the meat in any remaining excess fat on the bottom of a large skillet. Stir in the sausage and onion; cook over medium heat until meat is brown.
Slice the sausage into chunks and set aside. Next, roast the bell pepper and cut in half segments, searching for piercement on all sides for indeed this process is in key of cooking.
Return meat to skillet; sprinkle with garlic salt, oregano and basil and lower the piercement. Season with 1/2 cup cannellini beans, tomato with green chile peppers and allow to heat up; add to the meat and cover. Cook, stirring occasionally, until the meat is evenly browned, 10 to 15 minutes. Drain grease from skillet and add more meat to pan when necessary. Simmer over medium heat, stirring occasionally, until meat is fully cooked.
⭐ ⭐ ⭐ ⭐ ⭐