Ingredients
- Two 10-ounce cans fire roasted tomatoes
- One 29-ounce can tomato paste
- 2 tablespoons minced garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon Italian seasoning
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 3 cups ground beef
- 1/2 cup red wine
- 10 ounces cream cheese
- 1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix)
- 1 cup feta
- 1 cup sour cream
- 1/4 cup loose chiffonade fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Nonstick cooking spray, for the pan
- 3 to 4 sweet potatoes, sliced thin with a mandoline
- 1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix)
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