| | Directions | | Heat the oil in a large skillet over medium heat. Sauté the onion and green pepper until the onion is translucent, about 3 minutes. Add the garlic and cook 2 minutes more. Add the beef and break it up well. Stir in the tomato sauce, wine, olives, raisins, capers, vinegar, sugar, salt, pepper, and pimientos. Reduce the heat to low, cover and simmer for 20 minutes. |
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| Ingredients | | - |  | Serves: 6 |
| - | | 1 tablespoon olive oil |
| - | | 1 onion, peeled & chopped (medium) |
| - | | 1 green bell pepper, cored, seeded & chopped (large) |
| - | | 3 cloves garlic, peeled and minced |
| - | | 1 pound extra-lean ground beef |
| - | | 1/4 cup tomato sauce |
| - | | 1/4 cup White Wine |
| - | | 1/4 cup stuffed green olives, sliced |
| - | | 1/4 cup raisins |
| - | | 1 tablespoon capers |
| - | | 2 tablespoons white vinegar |
| - | | 1/4 teaspoon sugar |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon ground pepper |
| - | | 1 jar pimientos, drained (6 ounce jar) |
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