1. Toss beef and pork with water, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl until thoroughly combined. Set aside for 20 minutes. Meanwhile, pulse bell pepper and onion in food processor until chopped into 1/4-inch pieces, about 12 pulses.

2. Heat oil in large Dutch oven over medium-high heat until shimmering. Add chopped vegetables, oregano, cumin, cinnamon, and 1/4 teaspoon salt; cook, stirring frequently, until vegetables are softened and beginning to brown, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and wine and cook, scraping up any browned bits, until pot is almost dry, 3 to 5 minutes. Stir in broth, raisins, and bay leaves and bring to simmer.

3. Reduce heat to medium-low, add meat mixture in 2-inch chunks to pot, and bring to gentle simmer. Cover and cook, stirring occasionally with 2 forks to break meat chunks into 1/4 to 1/2-inch pieces, until meat is cooked through, about 10 minutes.

4. Discard bay leaves. Stir in olives and capers. Increase heat to medium-high and cook, stirring occasionally, until sauce is thickened and coats meat, about 5 minutes. Stir in vinegar and season with salt, pepper, and extra vinegar to taste. Serve.

Serves 6