|Lean ground beef/Ground turkey||2 Pound|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Canned diced peeled tomatoes in puree||14 1⁄2 Ounce (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Chopped pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Ground cumin||1 1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
1. In a large skillet, cook the beef and onions on top of the stove over medium-high heat, stirring occasionally, until the beef is browned and crumbly, 6 to 8 minutes. Drain off excess fat.
2. Transfer the beef and onions to a 3 1/2-quart electric slow cooker. Add all the remaining ingredients, stirring to blend well.
3. Cover and cook on the low heat setting about 5 to 6 hours.