Carne Guisada com Massa
A true winter classic, but I can eat this all year round! The more you cook the meat, on low, the more tender it will be. I went with angel hair pasta here, but you can use regular spaghetti. My mom used to make this traditional Portugal dish all the time, and we would eat it up, and then soak it up with bread. Delicious, right?
Ingredients
- 1 lbs Pasta (Angel Hair in video)
- 1 lbs Cubed Beef
- 1 Onion
- 3 Small Tomatoes, ripe
- 4 Cloves Garlic
- 1 tbsp Massa de Pimentao
- 1 tbsp Piri Piri
- 1 cup Red Wine
- 2 tbsp Olive Oil
- 1 Bay Leaf
- 1/4 cup Sliced Chourico
- Salt and Pepper
Instructions
- On medium heat, in a pot, add olive oil, tomatos, massa de pimentao, garlic, onions and chourico.
- Add Bay Leaf, stir
- Once tomato is falling apart, add meat and brown on all sides on medium high heat
- Add salt and pepper, followed by piri piri and red wine
- Mix, cover, and cook on medium/medium-low heat for 45 minutes
- On the side, bring a pot of water to a boil. Add Salt
- Cook pasta until desired softness, strain, and add to pot with meat
- Mix everything together and serve in bowls