Wy'east Vineyards Picadillo

Ingredients

  • ¼ cup olive oil
  • 1 green pepper, chopped
  • 1 large onion, chopped
  • 2 tbls chopped garlic
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 tsp ground cumin
  • ½ cup capers (rinsed)
  • 1 pinch oregano
  • 1 tsp salt
  • 1 can tomato sauce (25 ox. - low sodium preferred)
  • 1 5 ox jar stuffed Spanish olives, drained
  • 1 cup dry white wine
  • ½ cup dry red wine
  • 2 tbls chopped pimento and/or fresh parsley

Instructions

Heat oil in the pot you want to use to simmer the recipe in and sauté the onion and green pepper over medium heat for about five minutes. Add garlic and cook another two minutes, stirring constantly. Add and brown both meats and break into very small pieces, stirring constantly. Add tomato sauce, oregano, salt, cumin, capers, olives and wines. Lower heat and simmer for 30 to 90 minutes. Monitor consistency and cover as needed. Just before serving garnish with pimento and/or fresh parsley. Mixture should be a medium thick sauce when ready to serve.

Serve with or over rice. “We use Vigo brand Saffron Yellow Rice. Black beans are an excellent side. We use Rosauers beans from the bulk food aisle,” says Keely.

Added Thursday, Nov. 3, 2016