I recently made this recipe for my work colleagues, doubling the ingredients and exchanging tomato paste for the ketchup, expecting to feed 11 people. Three didn't come to the office that day so the quantity, made for 12, was gobbled down by the remaining hungry 8 along with fettucine egg pasta. No leftovers. And several requests for the recipe! It was a hit. Thank you so much for sharing.
I am from Brazil and this is exactly how I do it! NEVER, serve it with pasta, though, like we do in the US. You serve it with white rice and sautÃ©e potatoes (the french way, with parsley sprinkled on top and golden edges).