This seems like a LOT of ingredients, but the flavor is out of this world! I've never yet made this meal in 30 minutes (darned potatoes!), but it is SOOO worth it. Serve with a nice crusty bread and you'll be set!
If I remember correctly, I got this recipe from the Taste of Home magazine. So yummy. And very rich. Don't omit the rosemary...that flavor is KEY to this recipe. Because the sauce is so rich, I usually serve with rice or mashed potatos along with a steamed green veggie. My husband asks for this one A LOT.
This Cuban recipe came from the Tampa Times newspaper many many years ago (probably around 1990??). I think there are as many variations of picadillo as there are cooks that make it. This, however, is our favorite.
This is the most awesome beef stew. For years, I tried to make beef stew that was thick and yummy, but ended up with beef and veggies in greasy water. Then I found this recipe and have used it for years! I usually serve with cornbread. (Cooking time includes slow cooking in crockpot!)
I really did make up this recipe on my own, with the help of an Italian lady through emails. The mingling of the oil/spices is the key. We were really into Once a Month Cooking for awhile and this sauce is/was a hit.
This recipe was adapted from a Copycat website with the help of a very sweet Italian Grandma. She was not happy with the listed ingredients, and voiced loudly until her changes were made. LOL. It is a wonderful soup! You could freeze some/all of this before adding the pasta. This makes a LOT.
These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself!