Italian Cucuzza Stew

• 1 lb lean ground beef
• 1 tablespoon olive oil
• 1 large red onion, sliced
• 2 -3 celery ribs, chopped
• 1 1/2 cups carrots, sliced
• 4 -5 garlic cloves, crushed and chopped
• 1 cucuzza, peeled and cubed
• 1 (28 ounce) can whole tomatoes
• 1 fresh bay leaf
• 1 teaspoon dried thyme
• 6 cups water
• salt & fresh ground pepper

1. Brown the ground beef in a skillet, drain and set aside.
2. In a large dutch oven, add the olive oil and saute the onion, celery, carrot, and garlic for about 4-5 minutes, or until the onions are translucent.
3. Add the ground beef to the pot along with the can of whole tomatoes, add the cucuzza, and the rest of the ingredients. Bring to a boil and simmer, uncovered for around 45 minutes or until the squash is cooked.

lean ground beef, olive oil, red onion, celery, carrots, garlic, cucuzza, tomatoes, bay leaf, thyme, water, salt

Taken from www.food.com/recipe/italian-cucuzza-stew-238335 (may not work)