The way to Make Scottiglia | Tuscan Combined Meat Stew Recipe

Tuscany is known for its meat dishes, however this one is a little bit ordinary in that it combines plenty of proteins right into a wealthy, tomato-based stew. This practice arose out of a wish to use no matter was once available, so don’t really feel locked into the beef ideas we’ve made beneath.

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For this recipe, you’re going to want:

• 12 oz (350 g) pork stew meat

• 2 boneless hen thighs, lower into huge chunks

• 3 lamb loin chops, deboned and lower into huge chunks

• 9 oz (255 g) red meat chops, lower into huge chunks

• ¾ cup (175 ml) purple wine, ideally Chianti

• 3 cups (710 ml) tomato puree

• 1 tablespoon (15 g) tomato paste

• Toasted bread for serving (non-compulsory)

Fill a big pot with sufficient olive oil to hide the ground and warmth over medium warmth. Upload the meat, hen, lamb and red meat, and sauté till browned on either side. Stir within the onion, carrot, celery, thyme and sage, and sauté till the onion is delicate.

Upload the wine and convey to a simmer. When nearly the entire extra liquid has evaporated, upload the tomato puree, tomato paste, and ¼ cup (60 ml) of water. Stir totally, carry to a simmer once more, and season with a beneficiant pinch of salt and pepper.

Quilt the pot and simmer the stew over low warmth for two hours. Because it nears final touch, salt it once more to style. The stew will have to be reasonably at the soupier facet, however you’ll take away the lid towards the top to thicken it up reasonably in the event you want.

Serve sizzling over crusty, toasted bread.