Healthy Picadillo

Ingredients

• 2 tablespoons balsamic vinegar 
• 2  bay leaves 
• 0.1 teaspoon pepper black
• 14.5 ounce canned tomatoes undrained canned
• 1 cup carrots finely chopped
• 0.5 cup wine dry white
• 1  garlic clove minced
• 0.8 cup golden raisins 
• 2 pounds ground round 
• 1 tablespoon olive oil 
• 1.5 cups onion thinly sliced
• 0.3 cup pimiento stuffed olives green sliced ( 15 olives)
• 1.5 cups bell pepper red cut in half ()
• 1.5 teaspoons salt 
• 8 ounce tomato sauce canned
• 1.5 cups bell pepper yellow cut in half ()

Equipment

• frying pan

Directions

1. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble.
2. Remove from pan; drain well.
3. Add oil to pan.
4. Add onion and garlic; saut 3 minutes.
5. Add bell peppers and carrot; saut 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.