This Cuban Girl Is Telling You – This Is The BEST Picadillo!

1 lb ground beef
2 tablespoons of Bertolli olive oil
1 medium large yellow onion, diced
6 garlic cloves, finely chopped
½ bell pepper, diced
1 tablespoon ground cumin
3 small red potatoes, peeled and cut in small pieces
¾ cup dry white wine
½ cup whole green olives, stuffed w/ pimentos
½ cup raisins
¼ cup capers, drained
16 ounces of Barilla tomato sauce (2 8 oz cans)
Salt and pepper to taste

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
Add the chopped garlic and cook until almost golden.
Mix in the bell pepper, cumin, pepper and a little salt – not too much as the olives and capers are salty.
Add the potatoes pieces and cook for about 5 minutes.
Add the ground beef and the wine, let the liquid reduce.
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).
Cook for 5 more minutes and then add the olives and capers.
Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
Serve with rice, fried ripe plantains and a small salad.
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