Beef Picadillo

This is what I am making tonight for dinner after crossfit. Another one of my favorites and you'll have plenty of leftovers!


What You'll Need:
3 Tbs. extra-virgin olive oil 
2 lb. lean ground beef 
1/3 cup dry red wine 
1 small yellow onion, minced 
3 cloves garlic, minced 
1 cup canned crushed tomatoes 
1/2 cup golden raisins 
sea salt and freshly ground black pepper 
2 large hard-cooked eggs, finely chopped
1/4 cup minced fresh cilantro 
1 small head Boston lettuce or iceberg, cored and leaves separated 


Preparation:

Heat the oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally and breaking up the meat with the edge of a spoon, until done, about 5 minutes. Add the wine, onion, and garlic and cook, stirring occasionally, until the wine is almost evaporated, about 5 minutes.
Add the tomatoes and raisins and simmer, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes. Season with 1-1/2 tsp. salt and a few grinds of pepper.
Remove the skillet from the heat and stir in the chopped eggs, olives, and cilantro. Serve hot with the lettuce leaves for wrapping.