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August 2, 2011
Beefy Pasta Picadillo
Homestyle Pasta
Prep time:
10 minutescooking time:
22 minutes“Grandma got the recipe for this Cuban dish when she visited a friend who lives in Miami.”
Ingredients
Serves 6
- 12 ounces medium shell pasta
- 1 pound lean ground sirloin
- 1 medium green bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (8-ounce) can tomato sauce
- 1/2 cup water
- 1/3 cup raisins
- 3 tablespoons chopped pimiento-stuffed green olives
- 2 tablespoons capers
- 2 tablespoons vinegar
Directions
1
Cook the pasta according to package directions, omitting salt. Drain; set aside.
2
Spray a large nonstick skillet with cooking spray. Add beef, bell pepper, onion and garlic. Brown beef over medium-high heat, stirring to separate, until beef is no longer pink, about 5 minutes; drain fat.
3
Stir in tomato sauce, the water, raisins, olives, capers and vinegar. Season with salt and black pepper, if desired. Reduce the heat to medium-low; cover skillet and cook, stirring occasionally, for 15 minutes.
4
Add pasta to skillet; toss with sauce to coat well. Cover skillet and cook until pasta is heated through, about 2 minutes.
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Grandma's Secret Trick
Grandma's Secret Trick
Whenever ground beef was on sale, Grandma stocked up on it and stored it in her freezer. To defrost the ground beef, she would place the wrapped package of beef on the bottom shelf of the refrigerator the day before she planned to use it. That way, it thawed slowly at a safe temperature, and any leaks from the package would not contaminate the foods on any of the other shelves.
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