Heat olive oil in a large skillet over medium-high heat.
Add onion, garlic and bell pepper and saute for 5-7 minutes or until the vegetables are softened and fragrant.
Move the vegetables over to one side and add the ground beef. Using a wooden spoon (or a potato masher, which works great), break up the ground beef. Toss the veggies and meat together, and cook until the meat is no longer pink and thoroughly cooked through, about 10-15 minutes, stirring occasionally.
Add the wine (or additional stock), crushed tomato, beef or chicken stock, oregano, bay leaf, cumin, stirring until well-combined. Reduce heat to low.
Cover the skillet with a lid and simmer for 10-15 minutes. Stir in raisins and olives and cook for another 5 minutes.
Serve over white rice for a classic combination!