1.1 pounds (500 g) of beef1 bone pork garret1 Linguriça sausage, densely cut1 carrot, slicedCollard Greens or Kale (to taste)200 g of chickpeas, soaked during the night (or use in box, rinsed)180 g ditans or other small pasta with your choice3 tablespoons of crushed tomatoes1/3 cup or 80 ml of white wineHalf red pepperCrushed dry pepper bows (to taste)2 Bay leaves1 onion2 cloves garlicOlive oil (to taste)Salt (to taste)Black pepper (to taste)
1.1 pounds (500 g) of beef1 bone pork garret1 Linguriça sausage, densely cut1 carrot, slicedCollard Greens or Kale (to taste)200 g of chickpeas, soaked during the night (or use in box, rinsed)180 g ditans or other small pasta with your choice3 tablespoons of crushed tomatoes1/3 cup or 80 ml of white wineHalf red pepperCrushed dry pepper bows (to taste)2 Bay leaves1 onion2 cloves garlicOlive oil (to taste)Salt (to taste)Black pepper (to taste)
