Regina (Facchin) Moro, Tramonti di Sopra, Pordenone
(Yield: 15-20 servings)
1 pound veal (cut into 2-inch cubes)
1 pound pork stew (cut into 2-inch cubes)
2 pounds boneless chicken thighs
(cut into 2-inch cubes)
1 pound Italian sausage
(cut into 2-inch lengths)
2 pounds baby back ribs
(cut into 2 ribs per strip)
10 medium potatoes
(cut in half)
MARINADE:
2 tablespoons garlic powder
Italian spices (to your liking)
4 tablespoons extra-virgin olive oil
2 tablespoons each salt and pepper
SAUCE:
8 tablespoons extra-virgin olive oil
2 tablespoons butter
2 large carrots (diced)
3 celery stalks (diced)
½ whole garlic head (minced)
2 large onions (diced)
1 cup parsley
(finely chopped)
1 rosemary sprig
(roughly chopped)
10 ounces white wine
Italian spices (to your liking)
28 ounces diced canned tomatoes with herbs and
spices
5½ ounces tomato paste with herbs and spices
4 bay leaves
2 vegetable bouillon cubes
1. Place all meats in large bowl or ziplock freezer bag. Place potatoes in another.
2.Mix ingredients for marinade and add half of marinade to each bag or bowl. Mix well. Place in fridge and allow to marinate for approx. 1 hour. If marinating overnight, toss every few hours; otherwise toss every 30 minutes.
3.Warm 4 tablespoons of olive oil in a very large saucepan or large pot over medium-high heat. Braise all meats until seared and sealed (10 to 15 minutes). Add potatoes and do the same for approx. 10 minutes.
4.Meanwhile, heat 4 tablespoons of oil and butter in another large saucepan over medium heat. Add carrots, celery, garlic, onions, parsley, rosemary, white wine, and Italian spices to taste. Sauté until onions are translucent and wine has been absorbed (approx. 15 minutes). Add diced tomatoes, paste, bay leaves and bouillon cubes and stir well.
5.Once mixture has come to a boil, turn heat down to a simmer and cook for approx. 30 minutes.
6.Add braised meats and potatoes to sauce and allow mixture to cook over low heat (a simmer) for approx. 1½ hours.
Serve immediately.