1 cup of dry mushrooms (50g) optional
1/4 cup of butter
4 tablespoons of olive oil
1/3 cup of fresh bacon, diced
1 1/4 cups of chopped onion
1 1/4 cups of grated carrot
1 3/4 cups of salted pork rinds with leaves, diced
2 tablespoons of chopped parsley
200g of fresh linguica
200g of ground pork
1 cup of red wine
1 1/3 cups of tomato puree (350g)
1 liter of chicken broth
500g of long macaroni
1 cup of dry mushrooms (50g) optional
1/4 cup of butter
4 tablespoons of olive oil
1/3 cup of fresh bacon, diced
1 1/4 cups of chopped onion
1 1/4 cups of grated carrot
1 3/4 cups of salted pork rinds with leaves, diced
2 tablespoons of chopped parsley
200g of fresh linguica
200g of ground pork
1 cup of red wine
1 1/3 cups of tomato puree (350g)
1 liter of chicken broth
500g of long macaroni
Soak the dry mushrooms in boiling water for about 30 minutes, or until they become soft
Drain and rinse them under cold running water, making sure to remove any excess moisture
Coarsely chop the mushrooms and set aside
In a large skillet, melt the butter over medium-high heat
Add the olive oil, bacon, onion, carrot, salted pork rinds, and parsley
Cook until the bacon is golden brown and the vegetables are tender
Add the chopped linguica, ground pork, and mushrooms to the skillet
Stir well to combine
Add the red wine and stir to deglaze the pan, scraping up any browned bits from the bottom
Dissolve the tomato puree in 2 cups of chicken broth and add it to the skillet
Cook for 15 minutes, or until the sauce has thickened slightly
Reduce heat after boiling
Season with salt and pepper as desired
If needed, add more chicken broth to prevent the sauce from drying out
Serve hot over cooked long macaroni.
