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1.1 lbs (500 g) beef1 bone-in pork hock1 linguiça sausage, thickly sliced1 carrot, slicedCollard greens or kale (to taste)200 g chickpeas, soaked overnight (or use canned, rinsed)180 g ditalini or other small pasta of your choice3 tablespoons crushed tomatoes1/3 cup or 80 ml white wineHalf a red bell pepperCrushed dried chili flakes (to taste)2 bay leaves1 onion2 cloves garlicOlive oil (to taste)Salt (to taste)Black pepper (to taste)
1.1 lbs (500 g) beef1 bone-in pork hock1 linguiça sausage, thickly sliced1 carrot, slicedCollard greens or kale (to taste)200 g chickpeas, soaked overnight (or use canned, rinsed)180 g ditalini or other small pasta of your choice3 tablespoons crushed tomatoes1/3 cup or 80 ml white wineHalf a red bell pepperCrushed dried chili flakes (to taste)2 bay leaves1 onion2 cloves garlicOlive oil (to taste)Salt (to taste)Black pepper (to taste)
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