Serves: 8
Total Calories: 1,035

1/4 cup olive oil
1 chicken cut into 8 serving pieces
1 pound boneless veal stew meat, cut into 2-inch chunks
1 pound lamb shoulder, cut into 2-inch chunks
1 pound pork shoulder roast, cut into 2-inch chunks
1 large red onion, finely chopped
2 ribs tender celery, chopped
2 large carrots, finely chopped
2 cloves garlic, finely chopped
1 cup dry red wine
salt
1/2 teaspoon crushed red pepper
2 cups chopped tomatoes, fresh or canned
1 tablespoon chopped fresh rosemary
2 cups homemade Chicken Broth, Meat Broth (see Soups), or store-bought chicken or beef broth

GARNISH
8 slices Italian or French bread
2 cloves large garlic, peeled

1 In a Dutch oven large enough to hold all of the ingredients, or another deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Pat the meat dry. Add only as many pieces as will fit comfortably in a single layer. Brown the pieces well on all sides, about 10 minutes per batch, then transfer to a plate. Continue until all of the meat is browned.

2 Add the onion, celery, carrots, and garlic to the pan. Cook, stirring frequently, until tender, about 10 minutes.

3 Return the meat to the pan and add the wine, salt to taste, and crushed red pepper. Bring the liquid to a simmer. Add the tomatoes, rosemary, and broth. Lower the heat so that the liquid is barely bubbling. Cook, stirring occasionally, until all of the meats are tender, about 90 minutes. (Add a little water if the sauce becomes too dry.)

4 Toast the bread slices and rub them with the peeled garlic. Arrange the meat and sauce on a large platter. Place the bread slices all around. Serve hot.

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: 1,035
Calories from Fat: 302

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