Beefy Pasta Picadillo

By Addie

“Grandma got the recipe for this Cuban dish when she visited a friend who lives in Miami.”

Ingredients

• 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

Preparation

Step 1

Directions

Cook the pasta according to package directions, omitting salt. Drain; set aside.


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.


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.


Add pasta to skillet; toss with sauce to coat well. Cover skillet and cook until pasta is heated through, about 2 minutes.