Ingredients
1 pound ground beef1 small red onion, finely chopped1 small carrot, finely chopped4 garlic cloves, minced3/4 teaspoon crushed red pepper flakes1/2 cup dry red wine or beef broth1 can (15 ounces) crushed tomatoes, undrained1 can (8 ounces) tomato sauce1/2 cup vegetable broth1 bay leaf1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons minced fresh basil or 2 teaspoons dried basil48 slices French bread baguette (1/4 inch thick)2 garlic cloves, halved1/3 cup olive oil1 cup shaved Parmesan cheese
Preparation
In a large skillet, cook the first 5 ingredients over medium heat until beef is no longer pink; drain. Add wine, stirring to loosen browned bits from pan.
Stir in tomatoes, tomato sauce, broth, bay leaf, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Discard bay leaf. Stir in basil.
Rub baguette slices with garlic halves; place on ungreased baking sheets. Brush lightly with oil. Bake at 400° until lightly browned, 3-5 minutes.
Arrange toasts on serving platters; top with beef mixture and cheese. Serve immediately.
