This ground beef recipe or Picadillo can be eaten as is over white rice, over pasta, you decide! If you are entertaining, this is definitely a crowd-pleaser!
2 cups onion, diced
2 cups green pepper, seeded and finely chopped
2 tablespoons olive oil for sautéing
4 cloves garlic, minced
2 pounds ground beef
1 cup shredded pork, optional
3 large roma tomatoes, peeled, seeded, and chopped
1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves (The optional, highly controversial, ingredient!)
1 teaspoon oregano
1 Serrano Chile, finely chopped (optional)
1/2 cup green olives, chopped
1/3 cup raisins
1 tablespoon Dry White Cooking Wine (Vino Seco)
1 boiled egg, chopped (optional)
1/2 teaspoon salt and black pepper (to taste)
Sauté onion and green pepper in olive oil in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef, breaking up the beef until slightly brown, about 5 minutes or so.
Add the tomatoes, cumin, cinnamon, cloves and oregano. Reduce heat to low, cover and simmer for about 15 minutes.
Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.
Note: If you do not have fresh vegetables available you can use about a cup of bottled Ragu (the one with vegetables in it) and 1/4 cup of water and simmer until creamy. Either way, I sometimes add some Ragu even if I have fresh veggies, since it adds some creaminess to the meat mixture.