THIS CUBAN GIRL IS TELLING YOU – THIS IS THE BEST PICADILLO

YOU’LL NEED:

1 lb ground beef
2 Tbsp. of Bertolli olive oil
1 Ned. large yellow onion, diced
6 Garlic cloves, finely chopped
½ Bell pepper, diced
1 Tbsp. ground cumin
3 Small red potatoes, peeled and cut in small pieces
¾ C. dry white wine
½ C. whole green olives, stuffed w/ pimentos
½ C. raisins
¼ C. capers, drained
16 Oz.of Barilla tomato sauce (2 8 oz cans)
Salt and pepper to taste

HOW TO MAKE:

1-In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft
2-Add the chopped garlic and cook until almost golden.
3-Mix in the bell pepper, cumin, pepper and a little salt – not too much as the olives and capers are salty.
4-Add the potatoes pieces and cook for about 5 minutes.
5-Add the ground beef and the wine, let the liquid reduce.
6-Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).
7-Cook for 5 more minutes and then add the olives and capers.
8-Continue cooking over medium heat, stirring occasionally, until the potatoes are ready.
9-If the sauce thickens too much, you can add some more wine or a little bit of water.
10-Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
11-Serve with rice, fried ripe plantains and a small salad.

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