From Linda Cicero's Cook's Corner
MAIN DISH
PICADILLO
• 1 pound ground sirloin
• 1 pound lean ground pork
• 1 tablespoon olive oil
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 1 large green bell pepper, finely chopped
• 6 very ripe tomatoes, peeled and diced
• Salt and pepper (optional)
• 1 tablespoon brown sugar
• 2 tablespoons red wine vinegar
• ¼ cup pimiento-stuffed green olives
• ½ cup raisins
• 1 tablespoon capers
• ½ cup red wine
Brown the meats in a large skillet over medium heat until no longer pink, stirring to break up chunks. Drain thoroughly and reserve. Heat the oil in the same skillet over medium-high heat, and sauté the onion, garlic and bell pepper, stirring, until onions are golden.
Return the meat to the pan, and stir in the tomatoes, salt and pepper to taste, brown sugar, vinegar, olives, raisins, capers and red wine. Cook at a bare simmer, partially covered, for 1 hour, until meat is tender and sauce is thick. Serve over rice. Makes 10 servings.
Per serving (without rice): 267 calories (43 percent from fat), 13 g fat, 62 mg cholesterol, 21 g protein, 16 g carbohydrate, 2.5 g fiber, 261 mg sodium.
