Photo by Tam West
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.
- 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.
Check out more of Ray's winter meals