Cuban Style Picadillo
A recipe from the Sneaky Kitchen
2 Tbsp olive oil 
1 lb. lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped fine
1 small carrot, finely shredded (optional)
3 medium garlic cloves, minced
1/2 tsp each salt, dried oregano & ground bay leaf
2 pkts Goya seasoning with saffron (Sazon Goya con Azafran),
    or other Spanish type red-yellow seasoning, such as Bijol    
1/2 tsp Accent (optional)
black pepper to taste
1/2 cup raisins   (optional)
2/3 cup broken salad olives, drained
1/2 cup white cooking wine
8 oz. can tomato sauce
3 Tbsp tomato paste 

Heat oil in a lg. deep skillet or Dutch oven. Add ground beef, onion, bell pepper, celery & carrot. Stir & mash to break meat into granules (a potato masher works great). Cook until meat & onions start to brown, stirring frequently.  Add minced garlic & sauté, stirring constantly for another min.  Add seasonings, raisins, olives, cooking wine & tomato sauce.  Stir to mix.  

Turn heat to med-low & cook, covered, for about 15 min. or until fairly thick, checking frequently so it doesn't stick or scorch. Add tomato paste & mix in well. Cook on low for another five minutes.   

Serve with rice, fried ripe plantains & a green salad. Leftovers can be used the next day to make Spanish Rice or Sloppy Joes.