Cuban Picadillo

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2 tablespoons olive oil

1 large yellow onion, finely chopped (about 2 cups)

4 cloves garlic, minced

2 bay leaves

1 pound ground beef or combination of beef chorizo, and pork

1/3 cup dry white wine or dry sherry

10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice

1/3 cup tomato paste

1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar

1/3 cup raisins

2 teaspoons dried oregano

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper, optional

Salt and freshly ground black pepper