🍲 Cuban-Style Macaroni with Picadillo: A Taste of Home
Some simple combinations have a way of becoming dishes that bring the whole family together around the table. This Cuban-style macaroni with picadillo combines al dente short pasta with seasoned ground beef, tomato sauce, aromatic spices, and a generous blend of cheeses. The result is a hearty, flavorful meal that is easy to prepare with everyday ingredients.
🧂 Ingredients
- 1 pound high-quality ground beef
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed in a mortar
- ½ large onion, finely chopped
- ½ large green bell pepper, finely chopped
- 2 small cans tomato sauce
- 2 tablespoons dry cooking wine
- 1 teaspoon salt for the picadillo
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1 teaspoon oregano
- 1 bay leaf
- ½ teaspoon dried basil
- 1 teaspoon sugar
- ½ pound macaroni or another short pasta
- 1 teaspoon salt for cooking the pasta
- Enough water to boil the macaroni
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
👨🍳 Step-by-Step Preparation
1. Prepare the Aromatic Base
Heat the olive oil in a large, deep skillet over medium heat. Add the green bell pepper and onion first and cook until they begin to soften. Then add the crushed garlic and stir for a few moments, taking care not to let it burn.
2. Cook the Picadillo
Add the salt, cumin, oregano, black pepper, and bay leaf. Stir to distribute the seasonings throughout the sofrito. Add the ground beef and break it apart with a spoon as it cooks so that it remains loose and combines well with the vegetables. Continue cooking for a few minutes, until the meat is no longer pink.
3. Finish the Sauce
Pour in the tomato sauce and add the basil and sugar. Stir again and slightly increase the heat. Add the dry cooking wine and allow it to cook long enough for the alcohol to evaporate. Then cover the skillet, reduce the heat to medium-low, and let everything simmer gently for approximately 20 minutes. Once the picadillo sauce is ready, remove it from the heat and set it aside.
4. Cook the Macaroni
While the picadillo finishes cooking, fill a large pot with plenty of water and add one teaspoon of salt. Bring it to a boil over medium-high heat. Once the water is boiling, add the macaroni and stir to prevent the pieces from sticking together. Cook for approximately 7 minutes, or until the pasta reaches an al dente texture.
When the pasta reaches the desired consistency, remove the pot from the heat and drain it thoroughly.
5. Prepare the Cheeses
Combine the shredded mozzarella and grated Parmesan in a bowl. Mix them lightly so that both cheeses can be distributed evenly when the dish is served.
6. Combine the Macaroni and Picadillo
Return the pot with the macaroni to the stove over very low heat. Immediately add the picadillo sauce and gently stir until the pasta is evenly coated. Turn off the heat as soon as all the ingredients are thoroughly combined.
🔥 Finishing and Serving
Serve the macaroni immediately while it is still piping hot. Top each serving generously with the mozzarella and Parmesan mixture, allowing the heat from the pasta to begin melting the cheese. Add a little more to taste before bringing the dish to the table.
💡 Chef's Tip
To turn this macaroni with picadillo into an even more special meal, serve it alongside a slice of freshly made Cuban pizza and a glass of red wine. The combination of pasta and picadillo, melted cheese, and the distinctive flavor of Cuban pizza creates a hearty meal that is perfect for enjoying leisurely around the table.
ℹ️ Recipe Details
- Yield: 6 servings
- Total time: 35 minutes
- Category: Pizzas & Pastas
- Cuisine: Cuban
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If you make this macaroni with picadillo, let us know in the comments how it turned out and what personal touch you like to add at home.
For the Spanish version, visit: Macarrones con Picadillo: Una Receta Cubana Fácil y Sabrosa.
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