Cuban-style Picadillo

Recipe from sneakykitchen.com

Ingredients

 * 2 tbsp olive oil
 * 1 lb lean ground beef
 * 1 large onion, chopped
 * 1 green bell pepper, chopped
 * 1 stalk celery, chopped
 * 1 small carrot, finely shredded (optional)
 * 3 med garlic cloves, minced
 * ½ tsp salt
 * ½ tsp dried oregano
 * ½ tsp ground bay leaf
 * 2 pkts Goya seasoning with saffron, or bijol or other red-yellow Spanish seasoning
 * ½ tsp Accent
 * black pepper to taste
 * ½ cup raisins
 * ⅔ cup broken salad olives, drained
 * ½ cup dry white cooking wine
 * 8 oz tomato sauce
 * 3 tbsp tomato paste

Directions

 * 1) Heat the oil in a large deep skillet or Dutch oven.
 * 2) Add the ground beef, onion, bell pepper, celery and carrot.
 * 3) Stir and mash to break the meat into granules (a potato masher works great).
 * 4) Cook until the meat and onions start to brown, stirring frequently.
 * 5) Add the minced garlic and sauté, stirring constantly for another minute.
 * 6) Add the seasonings, raisins, olives, cooking wine and tomato sauce.
 * 7) Stir to mix.
 * 8) Turn heat to medium-low and cook, covered for about 15 minutes or until fairly thick, checking frequently so it doesn't stick or scorch.
 * 9) Add tomato paste and mix in well.
 * 10) Cook on low for another five minutes.
 * 11) Serve with white rice, fried ripe plantains and a light green salad.
 * 12) Leftovers can be used the next day to make Spanish rice or sloppy joes.