Jimmy Gherardi, Master Chef, J's Fresh Seafood Restaurant


akes 4 servings

2 tablespoons olive oil
1 cup chopped onion
3-4 cloves chopped garlic
1 and 1/2 pounds lean ground beef
1/4 cup white wine
1 small can (6 0z.) tomato paste
1/2 teaspoon granulated sugar
about 12 to 16 sliced, pimento stuffed, green spanish olives
1/2 cup raisins
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried tarragon
salt and pepper


eat the olive oil over medium heat in a large deep skillet. Add the onion and garlic and saute until just soft. Add the ground beef and brown well, stirring often. Add the wine and deglaze the skillet. Stir in the tomato paste, combine well. Add the sugar, olives, raisins, basil, oregano, tarragon, and salt and pepper to taste. Bring to a simmer, stirring often. Cover & simmer. Watch the heat and lower as needed, for 1/2 hour or longer if desired. Can simmer for up to 3 hours. Some say the longer the better. Add more wine or water if the picadillo starts to get to dry. Serve with rice. Enjoy!


ote: Picadillo can also be made with ground turkey or pork in place of the beef.