Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, until slightly softened. Add the garlic and cook for another 30 seconds, until fragrant.

Stir in the diced tomato and chopped red bell pepper. Cook for about 3–4 minutes until the veggies are soft.

Add the ground beef to the skillet. Cook, breaking it apart with a spoon or a meat chopper, until it’s browned and fully cooked—about 5–7 minutes. Drain excess fat if needed.

Stir in the tomato sauce, beef broth, cumin, coriander, bay leaves, salt, and black pepper. Mix well. Bring to a simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the sauce has thickened slightly.

Stir in the sliced green olives and simmer for another 2 minutes. Remove and discard the bay leaves.

Garnish with chopped fresh parsley or cilantro. Serve hot with rice, plantains, or use it as a filling for tacos or empanadas.