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.
|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|
|1 loaf||Sourdough bread, sliced 2cm thick, toasted, rubbed with a cut clove of garlic and drizzled with extra virgin olive oil, for serving|
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- 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.