01 -
Set a wide pan over medium-high heat, add olive oil, and heat it up. Toss in the beef and break it up as it cooks, letting it brown for around 5-8 minutes. Sprinkle salt and pepper while stirring.
02 -
Turn the heat down to medium and throw in the onion and pepper. Stir until soft, which will take 2 or 3 minutes. Drop in the garlic and cook for a minute or until you can smell it.
03 -
Pour in the wine and, using a wooden spoon, scrape off stuck-on bits from the bottom of the pan. Let it cook off until all the liquid disappears.
04 -
Add the tomato paste, crushed tomatoes, oregano, cumin, Worcestershire sauce, paprika, and a little salt and pepper. Stir everything together.
05 -
Put a lid on the pan and let it cook on low-medium heat for about 15 minutes.
06 -
Mix in the olives and currants (or raisins), and let it cook uncovered for another 10-15 minutes.
07 -
Taste the mixture and tweak the seasoning if you think it needs anything else.
08 -
Stir in the parsley before serving and dig in!