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Beef Picadillo Ragu sitting in the pan it was cooked in. This dish is made with mezze rigatoni which is the smaller size rigatoni.
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4 from 13 votes

Beef Picadillo Ragu

This Beef Ragu with a Latin Twist will have you coming back for more. It's also quick and super easy to make!
Prep Time5 minutes
Cook Time20 minutes
Course: dinner, lunch, Main Course
Cuisine: Caribbean, Cuban, Dominican, Italian, Latin, Latin Fusion
Keyword: beef ragu, beef ragu pasta recipe, carne molida con pasta, dominican ground beef recipe, easy beef ragu recipe, easy cooking, easy italian ragu recipe, how to make beef ragu, how to make picadillo, italian ragu recipe, latin fusion recipe, latin pasta recipe, mezze rigatoni recipe, pasta dinner ideas, pasta recipe, picadillo, picadillo recipe, ragu, ragu de carne molida, ragu pasta, receta de carne molida, rigatoni, rigatoni recipe
Servings: 6 people

Ingredients

  • 1 lb ground beef 85% is my preference
  • 1/2 cup chopped yellow onion
  • 1 tsp adobo
  • 1/2 cup manzanilla olives with some of it juice too
  • 1 lime, juice of
  • 1/4 tsp ground oregano
  • 1 24 oz bottle of Bertolli Tomato Basil Sauce or plain tomato sauce
  • 1 box mezze Rigatoni I used Barilla
  • parmesan cheese for garnish if desired

Instructions

  • In a large and deep non-stick skillet (I used a wok), over medium high heat, add the ground beef and cook it breaking it up as you go.
  • Once halfway cooked, add the onions and continue to break up the beef and stirring it as well.
  • Once beef turns all brown, add adobo, olives, lime juice and oregano. Stir well and cook until the beef is cooked through and there is little liquid left.
  • Once beef is ready, add the sauce, stir and lower heat to simmer. Cover.
  • Cook the pasta as directed while beef ragu simmers.
  • Once pasta is done, drain and add to the beef ragu. Stir carefully.
  • Top with parmesan cheese if desired and enjoy!

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