In a medium-size frying pan, brown the ground beef in a little oil with a dash of cumin and pepper. You can use a flat wooden spoon to break up any large clumps. Drain off any excess grease and set aside.

In the same pan, cook the diced onion until soft. Mix in the bell pepper and let cook for about one minute.

Add the chopped garlic and cook until almost golden, about five minutes.

Add the potatoes pieces and cook for about five minutes.

Add the ground beef and the wine. Season wiith cumin, salt, and pepper. (Not too much salt, since the capers and olives are salty, too.) Let the liquid reduce.

Add tomato sauce when the potatoes are about half cooked (a knife can easily through the first part but the center is still very firm).

Cook for five more minutes and then add the raisins, olives, and capers.

Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.

Serve with rice, fried plantains, and a small salad or Cuban black beans.