Steps
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Saute ½ cup of diced onion and ½ cup of diced green bell pepper for 2-3 minutes.
- Add 3 minced garlic cloves and cook for 30 seconds. Add 450g of ground beef and cook for 5 minutes, breaking it into small crumbles.
- Reduce to medium-low. Add ⅓ cup of dry white cooking wine, 170g of tomato sauce, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano. Season with salt and pepper.
- Simmer for 10-12 minutes, until thickened and the beef reaches 160°F / 71°C. Remove from the heat and stir in ¼ cup of halved pimento-stuffed green olives.