Cacciucco di Carne
Mixed Meat Stew

The dish requires the widest possible variety of meats. The ones taking
longer to cook should be added first.

3 lbs. (1/2 lb. of each) various cuts of meat (veal round, beef chuck,
chicken, rabbit, pork shoulder, 1/2 squab)
1 onion
1 cup red wine
1 clove garlic
1 1/4 ripe tomatoes
4 Tbsp olive oil
1 cup broth
Basil
Parsley
Salt
Pepper

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.

That's it!



"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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