In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add 1 finely chopped yellow onion, 1 diced red bell pepper, and 3 minced garlic cloves. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and lightly golden.

Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, and 0.5 teaspoon of ground allspice. Stir the mixture for about 1 minute, then add 2 tablespoons of tomato paste, cooking for an additional 1-2 minutes until it begins to darken slightly.

Introduce 1 pound of ground beef (85% lean) into the pot, breaking it up with a spoon. Cook for approximately 5-7 minutes, stirring frequently, until browned. Pour in a 14-ounce can of diced tomatoes and 0.5 cup of dry white wine.

Bring the picadillo mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 15-20 minutes, stirring occasionally.

After simmering, add 0.5 cup of dark raisins, 0.5 cup of chopped green olives, and 1 tablespoon of capers to the pot. Mix thoroughly and adjust seasoning with kosher salt and crushed red pepper flakes if desired.

Serve your picadillo over fluffy white rice, in warm tortillas, or beside a fried egg for a delightful meal.