Ingredients: |
Ingredients: 1 pound 85 percent lean ground beef
1 pound ground pork
2 tablespoons water
½ teaspoon baking soda
Salt and pepper
1 green bell pepper, stemmed, seeded, and cut into 2-inch pieces
1 onion, halved and cut into 2-inch pieces
2 tablespoons vegetable oil
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon ground cinnamon
6 garlic cloves, minced
1 can (14.5 ounces) whole tomatoes, drained and chopped coarse
¾ cup dry white wine
½ cup beef broth
½ cup raisins
3 bay leaves
½ cup pimento-stuffed green olives, chopped coarse
2 tablespoons capers, rinsed
1 tablespoon red wine vinegar, plus extra for seasoning
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Directions: |
Directions:Toss beef and pork with water, baking soda, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until thoroughly combined. Set aside for 20 minutes. Meanwhile, pulse bell pepper and onion in food processor until chopped into ¼-inch pieces, about 12 pulses.
Heat oil in large Dutch oven over medium-high heat until shimmering. Add chopped vegetables, oregano, cumin, cinnamon, and ¼ teaspoon salt; cook, stirring frequently, until vegetables are softened and beginning to brown, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and wine and cook, scraping up any browned bits, until pot is almost dry, 3 to 5 minutes. Stir in broth, raisins, and bay leaves and bring to simmer.
Reduce heat to medium-low, add meat mixture in 2-inch chunks to pot, and bring to gentle simmer. Cover and cook, stirring and mashing occasionally with a potato masher to break meat chunks into ¼- to ½-inch pieces, until meat is cooked through, about 10 minutes.
Discard bay leaves. Stir in olives and capers. Increase heat to medium-high and cook, stirring occasionally, until sauce is thickened and coats meat, about 5 minutes. Stir in vinegar and season with salt, pepper, and extra vinegar to taste. Serve. |
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