Sauteed Ground Beef with Roast Peppers

By carvalhohm

Ingredients

• 2 pounds lean ground beed
• 2 ounces diced fatback
• 4 ounces ham, diced small
• 1 1/2 teaspoons salt
• 1 chopped medium onion
• 2 medium frying peppers, seeded and chopped
• 2 large tomatoes, peeled, seeded and coarsely chopped
• 4 sweets chilli peppers, seeded and minced
• 2 pressed large garlic cloves
• 2 tablespoons capers, minced after measuring
• 15 small pimiento stuffed green olives
• 1/4 teaspoon ground oregano
• 3/4 cup tomato sauce
• 2 large red or green bell peppers, roasted, peeled, seeded and sliced into strips
• 3 extra large chopped hard boiled eggs

Details

Servings 6
Adapted from elcolmadito.com

Preparation

Step 1

Saute fatback in stock pot over medium heat until lightly browned. Set aside.

In fat rendered by fatback brown meat and ham lightly over medium high heat. Remove from pot, add to it crispy pieces of fatback and salt.

Discard all but 2 tablespoons of fat from pan. Lower heat to moderate low and saute onion and frying pepper for 5 minutes.

Add tomato, sweet chilli peppers, garlic, capers, olives, oregano and tomato sauce. Cook, stirring, for some 5 minutes.

Add meat and ham mixture. Mix will and cook uncovered at moderate heat for 15 minutes. Stir occasionally.

Add roast peppers and chopped eggs. Cook for 2 minutes or until these warm up.