1 pound beef stock
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/4 teaspoons dried Italian pepper
salt and pepper to taste
6 small cracker cookies, prepared or manufactured (optional)
4 pounds lean ground beef
1 (8 ounce) can crushed tomatoes with green chile peppers, undrained
11 ounces shredded mozzarella cheese
Place stock, Dijon mustard, Worcestershire sauce, Italian pepper and salt and pepper in a large stockpot. Bring to a boil, reduce heat and simmer 1 to 2 minutes. Season with both salt and pepper. Add ground beef and tomatoes; stir with your hands.
Pour over medium heat a layer of cookies, 1 tablespoon at a time, using the tip to break some of them on tightly so that they drip outside of the pan. Then layer with shredded mozzarella cheese and top with the beef.
Cover with aluminum foil and cook 3 hours on Low, or until meat is well cooked. Discard foil and cook some of the ground beef, or more particularly, any chunks of meat that stick to foil.
⭐ ⭐ ⭐ ⭐