Fettuccine with octopus and pork

Name: Fettuccine with octopus and pork
Yield: 6
Ingredients: 5.2 liters of water; 1 tablespoon of salt; 250g of fettuccine pasta; To the sauce; 1 tablespoon of butter; 3 tablespoons of olive oil; 3 cloves of garlic minced; 1 medium onion (100g) diced; 3 medium stalks of celery (240g) diced; 200g of pork loin, shredded; 200g of beef, shredded; 800g of octopus without shell, cut into 3cm cubes; 3 sprigs of rosemary crushed; 1/2 tablespoon of oregano; 1 tablespoon of salt; 1.5 cups of water (360ml); 1/4 cup of grated Parmesan cheese (30g); 1/4 cup of chopped parsley (20g - for sprinkling)

1
5.2 liters of water
2
1 tablespoon of salt
3
250g of fettuccine pasta
4
To the sauce
5
1 tablespoon of butter
6
3 tablespoons of olive oil
7
3 cloves of garlic minced
8
1 medium onion (100g) diced
9
3 medium stalks of celery (240g) diced
10
200g of pork loin, shredded
11
200g of beef, shredded
12
800g of octopus without shell, cut into 3cm cubes
13
3 sprigs of rosemary crushed
14
1/2 tablespoon of oregano
15
1 tablespoon of salt
16
1.5 cups of water (360ml)
17
1/4 cup of grated Parmesan cheese (30g)
18
1/4 cup of chopped parsley (20g - for sprinkling)

Ingredients

1
5.2 liters of water
2
1 tablespoon of salt
3
250g of fettuccine pasta
4
To the sauce
5
1 tablespoon of butter
6
3 tablespoons of olive oil
7
3 cloves of garlic minced
8
1 medium onion (100g) diced
9
3 medium stalks of celery (240g) diced
10
200g of pork loin, shredded
11
200g of beef, shredded
12
800g of octopus without shell, cut into 3cm cubes
13
3 sprigs of rosemary crushed
14
1/2 tablespoon of oregano
15
1 tablespoon of salt
16
1.5 cups of water (360ml)
17
1/4 cup of grated Parmesan cheese (30g)
18
1/4 cup of chopped parsley (20g - for sprinkling)

Directions

1
In a large pot or saucepan, bring the water to a boil with the salt
2
Add the fettuccine pasta and cook until al dente (around 10 minutes)
3
Prepare the sauce: while this is cooking, in a medium saucepan over medium heat, melt the butter in the olive oil
4
Add the garlic, onion, celery, pork loin, and beef and simmer, stirring occasionally with a wooden spoon, until the meats are browned (around 15 minutes)
5
Add the octopus, rosemary, oregano, and salt and cook over low heat, mashing occasionally and adding water as needed to obtain a thick sauce (around 30 minutes)
6
Tire from the heat
7
Drain the fettuccine, transfer it to a bowl, add the sauce and Parmesan cheese
8
Mix delicately, sprinkle with parsley, and serve immediately
9
456 calories per serving