Picadillo is a Cuban dish. This version is always a hit with my family and friends. I serve picadillo over white or yellow rice. Black beans and garlic bread make a nice accompaniment.

2 lbs lean ground beef
2 Tbs olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
4 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1/4 cup raisins
2 Tbs green olives, sliced
2 Tbs capers
1/4 cup diced pimento
1 cup frozen green pea
1 small bay leaf
1/4 cup white wine
1/2 tsp salt
1 tsp oregano, ground

1. Cook ground beef in a large pan over medium heat until done. Remove from pan, drain, and set aside.

2. Add olive oil to pan. When the oil is hot add onions and green peppers. Sauté until onions are translucent. Add garlic and saute several more minutes.

3. Return cooked beef to pan and add remaining ingredients. Stir well and bring to a boil.

4. Reduce heat to low; cover pan and simmer for about 30 minutes.

5. Remove bay leaf before serving.

Servings: 6