(Serves 6)

• 2 Tb olive oil
• 2 medium onions, peeled and diced
• 6 cloves of peeled garlic, roughly chopped
• 1 ½ pounds ground beef
• 1 28-oz can whole tomatoes with the juice they’re packed in
• 3 Tb balsamic vinegar
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 2 bay leaves
• ¼ tsp nutmeg
• 1 tsp oregano
• ¾ cup raisins
• 1 cup green olives, sliced

Serve over cooked rice. To make rice, put 1 ½ cups rice, a pinch of salt, and 2 ¼ cups water in a saucepan. Cover, bring to a boil, reduce the heat to a low simmer, and cook for about 20 minutes. Fluff and allow it to sit for five minutes covered before serving.

In a large saucepan or dutch oven, sauté the onions and garlic in the olive oil over medium-high heat until they soften a bit, about ten minutes, and then add the beef. Sauté to break it up and allow it to brown. Add the tomatoes, vinegar, and spices, and reduce the heat to a simmer. Cook, covered, stirring occasionally, for about 30 minutes. Add the raisins and olives and cook for another 15 minutes. Remove from heat and allow to rest for about ten minutes. Serve over rice.