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March 29, 2017



2 tablespoons olive oil

7 cloves garlic, chopped

1 1/2 cups chopped onion

1 1/2 cups chopped green bell pepper

3 pounds lean ground beef

1 (5 ounce) jar green olives, pitted and halved

5 ounces capers, rinsed and drained

1/4 cup white vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

1 teaspoon ground cloves

2 dried bay leaves

1/4 teaspoon hot sauce

6 cups canned tomatoes, half-drained

Optional: Rice


1In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.

2 In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.

3 Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

4 Serve over rice (optional).