1 cup dried mushrooms (50 g) optional
1/4 cup butter
4 tablespoons olive oil
1/3 cup fresh bacon, diced
1 1/4 cups chopped onion
1 1/4 cups chopped carrot
1 3/4 cups salted codfish, leaves and all, diced
2 tablespoons chopped parsley
200 g fresh linguica
200 g pork meat, ground
1 cup red wine
1 1/3 cups tomato puree (350 g)
1 liter chicken broth
500 g long pasta
1 cup dried mushrooms (50 g) optional
1/4 cup butter
4 tablespoons olive oil
1/3 cup fresh bacon, diced
1 1/4 cups chopped onion
1 1/4 cups chopped carrot
1 3/4 cups salted codfish, leaves and all, diced
2 tablespoons chopped parsley
200 g fresh linguica
200 g pork meat, ground
1 cup red wine
1 1/3 cups tomato puree (350 g)
1 liter chicken broth
500 g long pasta
Soak the dried mushrooms in boiling water for about 30 minutes, or until they become soft
Then drain and rinse them under cold running water, making sure to remove any dirt or debris
Chop them coarsely and set aside
In a pan, heat the butter, olive oil, bacon, onion, carrot, salted codfish, and parsley over high heat, stirring constantly, until the bacon is golden brown and the vegetables are tender
Add the chopped linguica, ground pork, mushrooms, and red wine
Stir well to combine, then let it simmer for a few minutes, allowing the liquid to evaporate
Dissolve the tomato puree in 2 cups of chicken broth and add it to the pan
Bring to a boil, then reduce the heat and let it cook for about 15 minutes
Season with salt and pepper as needed
When the sauce starts to thicken (evaporate), add more chicken broth as needed
Let it simmer for about 3 hours, stirring occasionally
Do not let it dry out; if necessary, add more chicken broth
Serve over cooked long pasta
Serves 8
618 calories per serving.
