September 07, 2014



Switch up your standard spaghetti and meat sauce with the addition of linguica. You are going to love the subtle change!

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We love Portuguese sausages (chourico and linguica) in my household: we serve them with eggs and toast, add them to homemade hash browns, grill them for sandwiches, add them to cheesy dips, throw them into soups, and slip them into shakes. Okay, disregard that last one...just checking to see if you're paying attention! Essentially, they are very tasty and are always present in one form or another in my fridge.

Ground linguica  is a smoked and cooked Portuguese sausage. As the name suggests, it is a ground form of the linguica. It is seasoned with paprika and a number of other spices as well as garlic. As you would expect, the sausage is wonderfully flavorful. Unfortunately, not everyone has access to it (but I hope you do!), so substitute in this recipe if you must.

A good way to use ground linguica is to add it to spaghetti sauce. I incorporate it into my everyday meat sauce to get a different flavor profile. Try it if you are looking for something slightly different than your usual weekday spaghetti and sauce, not to mention that it's easy to make and perfect for a busy schedule. Hope you like it as much as we do!



1 tbsp. extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 tsp. red pepper flakes (or more if you like heat)
3/4 lb. ground beef
1/2 lb. ground linguica *
2 tsp. salt
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 (28 oz.) can crushed tomatoes
3/4 cup beef broth
1 tsp. sugar
1 bay leaf
1 (13.25 oz.) box spaghetti
1 stem basil, leaves chopped


Preheat a large pan on medium high heat. Add oil then onion. Cook for 2 minutes, stirring frequently. Add garlic and red pepper flakes, stir. Add ground beef, salt, pepper, onion powder, and garlic powder. Cook beef until brown, breaking up into small chunks. Add linguica. Cook for 1 minute, using spatula to break up chunks. Pour in crushed tomatoes and beef broth. Add sugar and bay leaf. Stir and allow to come to a boil. Cover. Reduce heat to medium low and cook for about 20 minutes, stirring a couple of times during this period.

While sauce simmers, cook spaghetti according to package direction. Drain. Serve sauce over pasta. Garnish with chopped basil. Makes about 4 servings.

*Ground linguica is precooked sausage. If you are substituting with an uncooked sausage, add it to the skillet the same time as the ground beef.


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  1. Beautiful pictures! My family loves spaghetti and this sounds wonderful! Thanks for linking up to Freedom Fridays! :)

    1. Thanks Jamie! I love your wonderful site and will be visiting frequently!

  2. Thanks so much for sharing your delicious Spaghetti with Beef and Linguica, it looks fantastic. Hope to see you again real soon at Full Plate Thursday!
    Miz Helen

  3. Looks wonderful!! Thanks so much for sharing this at Foodie Fridays last week...I am embarrassed to admit I am a bit behind, but this definitely looks like something we'll be trying here!

  4. this was fabulous! And different! And easy! Saving this recipe for sure - thanks much!!
    Regards: Eve Hunt

  5. This looks good although it’s not low calories. That’s o.k. I get a lot of pleasure just looking at all your lovely photos. BTW, I love grey and cloudy days. Being from the Puget Sound area of Washington State, I miss them down here in the Valley of the Sun. We love rain when it comes and the overcast makes it cozy staying inside and fiddling around with reading, cooking and just being here.
    Joseph Donahue