Cuban-Style Picadillo

Ingredients

• 0.3 teaspoon pepper black
• 15 ounce tomato sauce canned
• 0.5 cup capers drained
• 2 cups cooking wine dry red
• 2 teaspoons garlic crushed
• 0.3 cup golden raisins 
• 1  bell pepper green minced
• 1 teaspoon ground cumin 
• 1.5 pounds ground beef lean
• 1 teaspoon olive oil 
• 1  onion minced
• 1 pinch oregano dried
• 0.7 cup pimiento-stuffed olives green drained chopped
• 2  potatoes 
• 0.3 teaspoon salt 

Equipment

• frying pan
• pot
• dutch oven

Directions

1. Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes.
2. Drain and set aside to cool.
3. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
4. Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes.
5. Drain as much fat from the mixture as possible.
6. Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
7. Peel the cooled potatoes and cut into chunks.
8. Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
9. Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.