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Jeff’s mom gave me this recipe when we first got married because it is a family dish that Jeff adored as a child.  He still does as do the kids and I.  It is quick and easy to prepare.  I’ve made a few tweaks over the years.  Tonight I made it with ground lamb instead of ground beef because that’s what we had in the freezer but either works well.  Since our herb garden is producing nicely, I used a small handful of fresh oregano that I chopped and a child sized handful of fresh thyme as well.  The recipe doesn’t call for thyme but it was a spur of the moment addition and it worked well.

 

Ingredients

  • 1 lb. ground beef or ground lamb
  • 1 – 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 -2 cloves garlic, minced
  • 1 green pepper cut into a large dice
  • 1 red or yellow pepper cut into a large dice
  • 1 jalapeno pepper, diced. Remove seeds and membrane.
  • 1 tsp kosher salt
  • Pepper to taste
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 1 (10.5) ounce can tomato sauce
  • 1 (14.5) ounce can corn, drained
  • 1/2 cup black olives, cut in quarters (we had some fresh cured Italian olives in the fridge so we used them – HUGE difference for the better in the flavor but I did cut back on the salt that was used to compensate for the intrinsic brininess of the olives)
  • Extra wide egg noodles, cooked according to directions on the package.   (I used these noodles by Rozoni, the whole 12 oz bag)

Directions:

  • In a dutch oven or small stock pot, heat 1 – 2 tbsp olive oil.  Add the onions and garlic.  Cook, stirring frequently until slightly browned.
  • Add the jalapeno peppers, the green and yellow or red pepper.  Saute for 3 – 5 minutes until the peppers are softened.
  • Remove the pepper and onions from the pot and set aside.
  • In the same pot, add the ground beef or lamb, salt and pepper.
  • Brown the meat until it is no longer pink.
  • Add the peppers and onions back to the pot.  Stir in the corn, the crushed red pepper flakes and the oregano and thyme.
  • Add the tomato sauce.
  • Let simmer for 1o  – 15 minutes.
  • About 5 minutes before serving, add the olives.
  • Serve over the egg noodles.

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