This is a traditional stew from Tuscany. It was a poor people’s pot-luck dish where everyone brought a little meat, which was all cooked together.
Ingredients
| 4 Tbsp | Extra virgin olive oil |
| 300 g | Steak, cross cut blade, diced into 3cm pieces (Main) |
| 2 | Chicken legs, about 500g, cut into thighs and drumsticks, thighs cut in half (Main) |
| 300 g | Pork sausages, cut into 5cm lengths (Main) |
| 300 g | Pork shoulder, fatty and boneless, diced into 3cm pieces (Main) |
| 1 large | Red onion, finely chopped |
| 1 | Carrot, diced in 2cm pieces |
| 2 stalks | Celery, thinly sliced |
| 1 | Bay leaf, fresh |
| 1 pinch | Chilli flakes |
| 2 sprigs | Rosemary, large |
| 3 Tbsp | Flat leaf (Italian) parsley, chopped |
| 3 cloves | Garlic, finely chopped |
| 250 ml | Red wine |
| 400 g | Canned tomatoes, use chopped ones |
| 2 Tbsp | Tomato paste |
| 250 ml | Beef stock |
| 250 ml | Chicken stock |
| 250 ml | Water |
| 1 loaf | Sourdough bread, sliced 2cm thick, toasted, rubbed with a cut clove of garlic and drizzled with extra virgin olive oil, for serving |
Directions
- Heat the oil in a large casserole over moderate heat and brown each meat separately, removing each from the pan and reserving it as you go.
- Add the onion, carrot, celery, bay leaf, chilli, rosemary, parsley and garlic to the pan. Fry gently for about 10 minutes until the onion is soft.
- Add all the meat back to the pan, turn up the heat and add the wine. Let it bubble for 30 seconds.
- Add the tomatoes, tomato paste, stocks and water. Mix well, bring to the boil and simmer 1-1½ hours or until the meat is very tender.
- Taste and season. Remove from the heat and allow to stand 5 minutes. Serve each portion with a slice of the toasted sourdough.