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Recipe from: Angela's Italian Organic Oregano
The dish requires the widest possible variety of meats. The ones taking longer to cook should be added first.
3 pounds (½ pound of each) various cuts of meat (veal round, beef chuck, chicken, rabbit, pork shoulder, ½ squab)
1 cup red wine
1 clove garlic
1 ¼ ripe tomatoes
4 tablespoons olive oil
1 cup broth
Brown the minced onion and garlic in oil in a large saucepan. Add chopped basil and parsley. Add the meats, one at a time, tougher meats first, so that they will all be ready at the same time. Splash occasionally with red wine and, when all the meat is in the pan, add the tomatoes, chopped, peeled, and seeded. Add salt and pepper and continue stirring, adding broth if needed. Serve with toast rubbed with a clove of garlic and olive oil.