Cuban Picadillio

Step 1: Base ... In a large saute pan, add the olive oil, and bring to medium heat. Then, add the onions and cook 2 minutes until lightly softened; next, the peppers, and cook another 2 minutes. Then, add the garlic and beef, breaking it up as much as possible as it cooks. Go slow and don't rush this, you don't want it to brown too much as it cooks. This should take a good 7-10 minutes.

Step 2: Sauce ... Add the white wine to deglaze, scraping all the bits off the bottom of the pan; and, stirring to combine all the ingredients. Then, add the tomato paste (start out with 2 tablespoons), oregano, cumin, and a pinch of pepper; and, saute until the tomato paste is mixed through. Add the tomatoes (making sure to drain, but reserve the liquid); and mix until combined.

Step 3: Simmer the sauce a couple of minutes, using a potato masher or fork to lightly 'break up' the tomatoes. Then, add the cinnamon and cloves (if you want); and mix to combine. Reduce the heat to medium low - low; and simmer 15 minutes until all the flavors are combined.

Step 4: At this point, if you like a bit more of a "tomato" taste, you can add a bit more tomato paste. I usually stick with 2 tablespoons for my tastes. Also, I cook this dish uncovered; so, during cooking, if the sauce seems a bit dry, add a little of the reserved liquid from the tomatoes. As every cook knows ... every time you cook a dish, it can cook a bit differently; also, all of our stoves and pans are a different - so, just keep the liquid on hand if you need it.

Step 5: Finish ... Add the capers, olives, and raisins, and cook another 10 minutes until all the flavors have combined.

Step 6: Serve and ENJOY! ... Family style for me. Serve a platter of white rice, and top with the picadillio (don't forget to remove the bay leaves); and garnish with cilantro. Now, some recipes do not, consider 'authentic;' however, I like the freshness it gives. Again, that is completely optional. A side of black beans or tostones would be a perfect side dish.