Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped (approximately 1 cup)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1 green bell pepper, seeded and finely chopped (approximately 1 cup)
  • 1.5 pounds (680g) ground beef (80/20 blend)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1/2 cup (120ml) dry red wine (optional, but adds depth!)
  • 1/4 cup (60ml) beef broth (low sodium preferred)
  • 1/4 cup (40g) raisins
  • 1/4 cup (40g) pimento-stuffed green olives, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 bay leaf
  • Chopped fresh cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper and cook for another 2 minutes, until fragrant.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in diced tomatoes (undrained), red wine (if using), and beef broth.
  4. Add raisins, olives, tomato paste, red wine vinegar, cumin, oregano, cinnamon, salt, pepper, and bay leaf.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.
  6. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
  7. Garnish with fresh cilantro and serve hot. This cuban picadillo recipe is best served over rice.