Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper and cook 5-6 minutes until softened, then stir in garlic and cook 1 minute more until fragrant.
Add the ground beef, breaking it up with a spoon, and cook 6-8 minutes until no longer pink, draining excess fat if needed.
Stir in the tomato sauce, wine (if using), cumin, and bay leaf. Bring to a simmer, reduce heat to low, and cook uncovered for 15 minutes, stirring occasionally.
Stir in the raisins, olives, and capers. Simmer 10 more minutes until the sauce thickens and coats the meat. Season with salt and pepper, then discard the bay leaf.
Spoon over hot white rice.
Kept Recipes turns anything — a screenshot, a webpage, a craving — into a clean cookbook page like this one. No ads, no accounts, yours to keep.
Get the app