2 pounds lean ground beef
3/4 cup olive oil
3 cloves garlic, minced
3 cups water
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 (54 ounce) cans tomato paste
2/3 cup distilled white vinegar
2 (8 ounce) cans tomato sauce
1 1/2 tablespoons dried tarragon
2 1/2 cups water
1/4 cup chopped onions
In a large, heavy-duty pan, heat olive oil over medium heat. Cook beef in olive oil for about 20 minutes, stirring frequently.
Heat the remaining olive oil in a charcoal grill or skillet over medium heat. Add garlic and cook for 2 minutes, stirring.
Add the water, salt and oregano. Stir into the pan, and cook for about 30 minutes. Remove from heat and whisk in tomatoes and vinegar. Continue cooking over medium heat for about 30 minutes.
There should be about 2 minutes left in the oven. Remove from heat and stir in tomato sauce and tomato sauce, then reintroduce tomato sauce and tomato sauce into the pan.
Add the tomato paste, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce and tomato sauce. Mix well, then spread over marinated meat. Refrigerate for 8 hours, or overnight on edge of pan.
Preheat the griddle or skillet to medium, and place meat on the tip. Brown quickly, then flip into steamer to brown on all sides. Cover, and cook an additional 1 or 2 minutes for beef. Serve shred cheese over meat adding pimento for lipstick. Garnish meat with fresh parsley florets.
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