INGREDIENTS
28 oz
canned tomatoes
1 cup
chicken broth
1 tbsp
dried basil
1 tsp
dried marjoram
1/2 tsp
dried rosemary
1/2 tsp
dried thyme
1/2 cup
dry white wine
1 large
fennel bulb
1 lb
lean ground beef
1/2 tsp
nutmeg
2 tbsp
olive oil
1 tbsp
oregano
1 medium
red bell pepper
1/4 tsp
salt
1 medium
yellow onion
8 oz
radiatori