Cuban Picadillo with Green Olives and Raisins

What you need

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 4 cloves garlic, minced
• 900 g (2 lb) ground beef
• 1 tsp salt
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper, freshly ground
• 120 ml (1/2 cup) dry white wine
• 400 g (15 oz) tomato sauce, plain canned
• 2 bay leaves
• 120 g (1 cup) pimiento-stuffed green olives, halved
• 50 g (1/3 cup) raisins
• cooked white rice, for serving

Method

Restated from the original video

1. 1

   Heat the oil in a large, deep frying pan over medium heat.

2. 2

   Cook the onion and green pepper, stirring now and then, until soft, 6-8 min.

3. 3

   Add the garlic and cook until fragrant, about 1 min.

4. 4

   Turn the heat to medium-high. Add the beef and salt and cook, breaking up the meat, until browned with no pink left, 8-10 min. Spoon off excess fat.

5. 5

   Stir in the tomato paste, cumin, oregano and black pepper and cook for 1 min.

6. 6

   Pour in the wine and let it bubble until mostly evaporated, about 2 min.

7. 7

   Add the tomato sauce and bay leaves. Simmer uncovered, stirring from time to time, until thickened, about 15 min.

8. 8

   Stir in the olives and raisins and simmer 5 min more, until the raisins are plump.

9. 9

   Remove the bay leaves and taste for salt; the olives add plenty.

10. 10

    Serve hot over white rice.

Imported from panningtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.