Scottiglia toscana

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.

Ingredients

4 Tbsp	Extra virgin olive oil
300 g	Steak, cross cut blade, diced into 3cm pieces (Main)
2	Chicken legs, about 500g, cut into thighs and drumsticks, thighs cut in half (Main)
300 g	Pork sausages, cut into 5cm lengths (Main)
300 g	Pork shoulder, fatty and boneless, diced into 3cm pieces (Main)
1 large	Red onion, finely chopped
1	Carrot, diced in 2cm pieces
2 stalks	Celery, thinly sliced
1	Bay leaf, fresh
1 pinch	Chilli flakes
2 sprigs	Rosemary, large
3 Tbsp	Flat leaf (Italian) parsley, chopped
3 cloves	Garlic, finely chopped
250 ml	Red wine
400 g	Canned tomatoes, use chopped ones
2 Tbsp	Tomato paste
250 ml	Beef stock
250 ml	Chicken stock
250 ml	Water
1 loaf	Sourdough bread, sliced 2cm thick, toasted, rubbed with a cut clove of garlic and drizzled with extra virgin olive oil, for serving

Directions

1. 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.
2. 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.
3. Add all the meat back to the pan, turn up the heat and add the wine. Let it bubble for 30 seconds.
4. 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.
5. 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

• Hot smoked salmon, leek and potato pie
• Clams and chorizo with rice