- 1 lb pasture-raised ground beef
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 1⁄4 C light brown sugar
- 3 Tbsp cornstarch or flour
- 1 tsp sea salt
- 1 tsp coarsely ground black pepper
- 1 Tbsp dried sweet basil
- 1 to 2 C beef stock or bone broth
- 3 to 5 C tomato juice, or peeled fresh tomatoes, pureed
- Optional garnishes: In winter: 2 Tbsp sliced, pitted ripe olives and grated Parmesan cheese. In summer: 1 C chopped fresh tomato and 1⁄4 C freshly chopped basil
In a large saucepan or Dutch oven, brown the beef and set aside.
Heat olive oil and cook onion until limp.
Add the brown sugar, cornstarch, salt and pepper, and dried basil (if fresh, add at end of cooking), and stir to combine.
Quickly stir in the beef stock, then tomatoes or juice.
Over medium heat, bring to a low boil, stirring often, until the soup begins to thicken, which usually takes about 5 minutes.
Add ground beef and simmer for 2 or 3 more minutes.
Taste and adjust seasoning.
Ladle into shallow bowls and garnish. Serves 4.