Serves: 8
Total Calories: 231

1 large ripe tomato, halved and seeded
4 sprigs parsley, with stems
2 ribs celery with leaves, coarsely chopped
2 large carrots, coarsely chopped
1 large onion, coarsely chopped
1 clove garlic
1 boneless beef chuck roast, about 3 pounds
salt
Green Sauce or Red Pepper and Tomato Sauce (see Sauces)
1 boneless veal shoulder roast, rolled and tied, about 3 pounds
1 cotechino or other large garlic sausage, about 1 pound
1 whole chicken, about 3 1/2 pounds

1 In a 5-gallon stockpot or two smaller pots of the same capacity, combine the vegetables and 3 quarts of water. Bring to a simmer over medium heat.

2 Add the beef and 2 teaspoons salt. Cook for 1 hour after the liquid returns to the simmer. Meanwhile, prepare the sauce, if necessary.

3 Add the veal to the stockpot after the liquid returns to the simmer, cook 1 hour. If necessary, add more water so that the meats remain covered.

4 In a separate pot, combine the cotechino with water to cover by 1 inch. Cover and bring to a simmer. Cook 1 hour.

5 Add the chicken to the pot with veal and beef. Bring to a simmer and cook, turning the chicken once or twice, for 1 hour, or until all of the meats are tender when pierced with a fork.

6 With a large spoon, skim the fat from the surface of the broth. Taste and adjust for salt. (If serving the broth as a first course, strain some of the broth into a pot, leaving the meats with the remaining broth in the stockpot to stay warm. Bring the broth to a simmer and cook the pasta in it. Serve hot with grated Parmigiano-Reggiano.)

7 Have ready a large warmed platter. Slice the meats and arrange on the platter. Drizzle with a little of the broth. Serve the sliced meat immediately with the sauces of your choice.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 231
Calories from Fat: 56

More Recipes from the Cook'n in Italy Cookbook:
* Meat
Apulian Lamb and Potato Casserole
Balsamic-Glazed Pork Tenderloin with Arugula and Parmigiano
Beef Goulash
Beef and Beer
Beef and Onion Stew
Beef-Stuffed Eggplant
Beer-Braised Pork Shoulder
Boneless Spiced Pork Loin Roast
Braised Beef Shank
Braised Lamb-Stuffed Zucchini
Braised Pork Shoulder in Milk
Braised Pork Shoulder with Grapes
Braised Stuffed Lamb Shoulder
Braised Veal Chops
Braised Veal Shoulder
Burn-the-Fingers Lamb Chops
Calabrian-Style Pork Tenderloin with Honey and Chile
Friuli-Style Beef Stew
Grilled Lamb Skewers
Grilled Lamb, Basilicata Style
Grilled Marinated Pork Chops
Grilled Spareribs
Grilled Steak, Florentine Style
Grilled Veal Rolls with Mozzarella and Bread Crumbs
Herbed Pork Tenderloin
Hunter’s-Style Lamb
Lamb Casserole with Eggs
Lamb Chops in Crispy Coating
Lamb Chops with Artichokes and Olives
Lamb Chops with Capers, Lemon, and Sage
Lamb Chops with Tomato, Caper, and Anchovy Sauce
Lamb Chops with White Wine
Lamb Pot Roast with Cloves, Roman Style
Lamb Shanks in Tomato Sauce
Lamb Shanks with Capers and Olives
Lamb Shanks with Chickpeas
Lamb Shanks with Peppers and Prosciutto
Lamb Stew with Rosemary, Mint, and White Wine
Lamb and Pepper Stew
Lamb or Kid with Potatoes, Sicilian Style
Lamb, Potato, and Tomato Stew
Leg of Lamb with Lemon, Herbs, and Garlic
Meat Loaf, Old Naples Style
Meatballs in Marsala
Meatballs with Cabbage and Tomatoes
Meatballs with Pine Nuts and Raisins
Meatballs, Bologna Style
Mixed Boiled Meats
Mixed Meat Stew, Hunter’s Style
Neapolitan Meatballs
Oxtail Stew, Roman Style
Peppery Beef Stew
Pork Chops with Cabbage
Pork Chops with Fennel and White Wine
Pork Chops with Mushroom-Tomato Sauce
Pork Chops with Porcini and Red Wine
Pork Chops with Rosemary and Apples
Pork Chops, Molise Style
Pork Chops, Pizzamaker’s Style
Pork Loin with Apples and Grappa
Pork Loin with Lemon
Pork Ribs and Cabbage
Pot Roast with Onion Sauce and Pasta
Pot Roast with Red Wine
Rabbit with Olives
Rabbit with Tomatoes
Rabbit with White Wine and Herbs
Rabbit, Porchetta Style
Roast Leg of Lamb with Potatoes, Garlic, and Rosemary
Roast Pork Shoulder with Fennel
Roast Pork with Hazelnuts and Cream
Roast Pork with Potatoes and Rosemary
Roast Suckling Pig
Roast Tenderloin with Olive Sauce
Roasted Rabbit with Potatoes
Roasted Sausages and Potatoes
Roasted Veal Chops
Roasted Veal Shanks
Sardinian Saffron Meat Pies
Sausage and Pepper Skillet
Sausages with Broccoli Rabe
Sausages with Grapes
Sausages with Lentils
Sausages with Mushrooms
Sausages with Olives and White Wine
Shell Steaks with Shallots, Pancetta, and Red Wine
Sicilian Stuffed Beef Roll
Skillet Veal Chops
Sliced Steak with Arugula
Spareribs and Beans
Spareribs with Tomato Sauce
Spareribs, Friuli Style
Spiced Ribs, Tuscan Style
Spicy Pork Chops with Pickled Peppers
Steak with Balsamic Glaze
Stuffed Beef Rolls in Tomato Sauce
Stuffed Breast of Veal
Stuffed Veal Chops with Ham and Fontina
Sweet-and-Sour Braised Rabbit
Tenderloin Steaks with Gorgonzola
Tuscan Pork Loin
Umbrian Lamb Stew with Chickpea Puree
Umbrian Sausage and Lentil Stew
Veal Chops with Rosemary and White
Veal Chops with Sweet Peppers
Veal Chops, Milan Style
Veal Cutlets with Prosciutto and Sage
Veal Cutlets with Truffles
Veal Goulash with Cream
Veal Roast with Pancetta
Veal Rolls in White Wine
Veal Rolls with Anchovies
Veal Rolls with Prosciutto and Cheese
Veal Rolls with Spinach
Veal Shanks with Barbera
Veal Shanks with Porcini
Veal Shanks, Grandmother’s Style
Veal Shanks, Milan Style
Veal Stew with Red Wine
Veal Stew with Rosemary and Peas
Veal and Pepper Stew
Veal and Tuna Loaf
Veal in Tuna Sauce
Veal with Marsala and Mushrooms
Veal, Potato, and Green Bean Stew
Veal, Sausage, and Mushroom Skewers
Veal-Stuffed Cabbage
Venetian Liver and Onions