|Ground beef||2 Pound|
|Onion||1 Medium, chopped|
|Green pepper||1⁄2 Medium, chopped|
|Ripe tomato||1 Large, peeled, seeded and chopped (About 2 To 3)|
|Garlic||1 Clove (5 gm), minced|
|Dried crushed oregano||1⁄2 Teaspoon|
|Capers||10 Ounce, drained (1 Bottle)|
|Pimiento stuffed green olives||8 , sliced into rounds|
|Red wine vinegar||1 Tablespoon|
|Tomato sauce||4 Tablespoon|
|Burgundy wine||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||3 Drop|
|Raisins||1⁄4 Cup (4 tbs) (A Handful)|
|Ground nutmeg||1 Dash|
|Water||1⁄2 Cup (8 tbs) (If Needed)|
|Light brown sugar||1⁄2 Teaspoon (If Needed)|
Brown ground beef in a spoonful of olive oil in a large skillet or Dutch oven until red disappears.
Add onion, green pepper, tomato, garlic, bay leaf, oregano and capers.
Stir and cook, covered, about 30 minutes.
Add olives, vinegar, tomato sauce, wine, hot pepper sauce, raisins and nutmeg.
Cook, uncovered, about 5 minutes.
Add water, salt and brown sugar, if needed. (Dish is not supposed to be sweet.)
Cover and cook over low heat about 30 minutes, until most of liquid is absorbed.