2 quarts olive oil
3 pounds lean ground beef
3 egg yolks
1 slice dried basil
1 cup finely chopped fresh oregano
2 oranges, peeled, sectioned, and cut into bite-size
3 tomatoes, diced
1/2 teaspoon dried oregano
Heat oil in a large saucepan over medium heat. Pour in ground beef the same way you would a slow cooker meal,and stir to coat the meat. Simmer 3 to 5 minutes, or until about to absorb sauce and melt the bottom of the saucepan. Meanwhile, in a shallow dish, stir together the egg yolks and basil; mix well.
Meanwhile, heat olive oil in a skillet over medium heat. Saute the ground beef in the skillet until almost melting. Stir in the egg yolks and basil and bring to a simmer in the same saucepan. Cook a couple of minutes, then add the ground beef one teaspoon at a time, increasing the heat to medium-high. Slice the oranges and fry in the same skillet. Stir together the tomatoes, oregano and salt and pepper to taste in the bottom of the saucepan, and slightly boil the water around the vegetables in layer 4 minutes, or until almost completely absorbed into saucepan.
Remove chicken from heat. Pour the cooked meat mixture into a large ceramic bowl. Stir in grated dried basil and chopped dried oregano, pouring all in quickly. Add extra water as necessary, if necessary, to reach close to a boil. Serve immediately, or chill for several hours before serving.
⭐ ⭐ ⭐ ⭐ ⭐