Puerto Rican–Inspired Picadillo Ragù with Olives (Gemelli)

Ingredients

• 12 oz gemelli
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1–2 Tbsp olive oil, as needed
• 1–1 1/2 cups fajita veggies (pepper/onion mix), raw or cooked
• 1–2 Tbsp roasted garlic, chopped/mushed, to taste
• 2 cups jarred pasta sauce
• 1/3–1/2 cup jarred olives, sliced or lightly smashed
• Kosher salt and black pepper
• 2–4 Tbsp ricotta/sour cream sauce (stir in off heat)

Instructions

1. Heat a wide skillet or Dutch oven over medium-high heat until it feels hot when you hover your hand over it.
2. Add 1 Tbsp olive oil (skip if your pork is very fatty), then add the ground beef and pork. Press into a thin, even layer and let it cook undisturbed until the underside develops deep brown edges and the pan has browned bits, 3–5 minutes.
3. Break the meat up and keep cooking until no pink remains and you’ve built more browned bits. If the pan looks dry or the meat starts to stick and burn, add a small drizzle of oil.
4. Push the meat to one side. Add the fajita veggies to the empty side with a touch of oil if needed. Cook until softened and picking up browned spots, 3–6 minutes (faster if already cooked).
5. Stir in the roasted garlic and cook 30 seconds, just until sweet and fragrant (not raw).
6. Pour in the jarred pasta sauce. Scrape up the browned bits from the bottom of the pan. Bring to a lively simmer, then reduce to medium-low.
7. Simmer 10–20 minutes, stirring occasionally, until the sauce thickens and the fat looks integrated (not greasy on top). When you drag a spoon through, it should leave a trail that slowly fills in.
8. Stir in the olives for the last 2–3 minutes of simmering so they stay punchy.
9. Meanwhile, bring a pot of water to a boil and salt it until it tastes like the sea. Cook the gemelli until just shy of al dente. Reserve 1 cup pasta water, then drain.
10. Add the drained gemelli to the ragù. Toss over medium-low heat with a splash of reserved pasta water until the sauce turns glossy and clings to the pasta twists. Add more pasta water a tablespoon at a time as needed.
11. Taste and adjust with salt and black pepper (go easy—olives bring salt).
12. Optional: Off heat, stir in 2–4 Tbsp ricotta/sour cream sauce for a subtle creamy finish. Don’t boil after adding or it can look slightly grainy.

Notes

Fajita veggies: If raw, give them the full 3–6 minutes to soften and brown; if already cooked, just heat through and pick up a little color. Olives: Green olives are classic for a picadillo vibe; black olives work too but read milder. Add them at the end to keep their bite. Creamy finish: Stir in off heat for richness. If you don’t have ricotta/sour cream sauce, a spoon of plain sour cream or a splash of cream also works. Storage: Keeps 4 days refrigerated. Reheat gently with a splash of water to loosen. Freezes well (sauce only) up to 2 months.