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Heat the olive oil in a large skillet, over medium-high heat. Once hot, add the ground beef and cook, crumbling it with a wooden spoon, until browned, about 5 to 8 minutes . Season with salt and pepper.
Lower the heat to medium and add the onion and bell pepper, sautéing until softened, about 2-3 minutes. Then, stir in the garlic and sauté until fragrant, about 1 minute.
Optional: pour in the white wine and cook, scraping the bottom of the skillet with a wooden spoon to release any browned bits, until evaporated.
Stir in the paprika, cumin, oregano, crushed tomatoes, tomato paste, Worcestershire sauce and a pinch of salt and pepper.
Cover and simmer on medium-low for 15 minutes.
Add the currants (or raisins) and olives and continue cooking, uncovered, for another 10-15 minutes.
Taste and adjust seasonings as needed.
Stir in the chopped parsley and serve!