|Ground beef||2 Pound|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Hot water||3⁄4 Cup (12 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Capers||3 Ounce, drained (1 Bottle)|
|Bay leaf||1 Small|
|Red wine vinegar||1 Tablespoon|
|Dried oregano leaves||2 Teaspoon|
|Packed brown sugar||2 Teaspoon|
Crumble ground beef into 3-qt casserole.
Microwave at High 6 to 8 minutes, or until no longer pink, stirring 1 or 2 times.
Drain and set aside.
In medium bowl combine onion, green pepper, garlic and olive oil.
Microwave at High 2 to 4 minutes, or until tender, stirring once.
Stir vegetables and remaining ingredients into ground beef.
Microwave at High 30 to 35 minutes, or until thickened, stirring 2 or 3 times.
Spoon loosely into two freezer containers.
Label and freeze no longer than 6 months.
To serve, remove from one container and place in 1-qt casserole.
Cover with plastic wrap.
Microwave at High 10 to 15 minutes, or until heated, breaking apart and stirring 3 or 4 times during cooking.
Serve over rice, if desired.