¼ C Olive Oil (I usually use lard)
2lbs ground beef or 50/50
1 small onion finely chopped
½ med green bell pepper, finely chopped
1 lrg ripe tomato peeled, seeded and finely chopped (I never peel it or seed it)
1 garlic clove, minced
1 bay leaf
½ tsp crushed oregano
1 (3oz) bottle capers
8 pimiento-stuffed olives (I always use more)
1 Tbs Wine vinegar
¼ C burgundy wine
2 or 3 drops hot sauce
½ tsp brown sugar
¼ C water
Salt if needed
Use a large skillet with cover.
Heat Olive Oil and brown beef until red of the meat disappears.
Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano and capers. Add to meat in skillet.
Mix well and cook covered for about 10 minutes on moderate heat.
Cut olives into thin rounds. Add to meat mixture along with the vinegar, tomato sauce, wine, hot sauce, sugar and nutmeg. Stir well and cook 5 minutes uncovered. Now add the water and mix well. Correct seasonings. If salt is needed, add it at this point (the salt released from the olives may be sufficient).
Cover the skillet and cook at low heat for approximately 30 minutes or until most of the liquid is absorbed. If the liquid is not absorbed sufficiently at the end of 30 minutes, cook uncovered until the liquid evaporates. Serve over rice….Enjoy!