Mixed Meat Sauce
- 250 grams Veal shank
- 250 grams Pork
- ½ chicken (ready to cook)
- ½ Rabbit (ready to cook)
- 250 grams Lamb shoulder
- 1 Pigeon (ready to cook)
- 1 onion
- 1 stalk Celery
- 1 carrot
- 1 chile pepper
- 2 tablespoons parsley
- 600 grams peeled tomatoes (canned)
- 7 tablespoons olive oil
- 200 milliliters white wine
- 250 milliliters Broth
Rinse meat, pat dry and cut into pieces. Divide chicken into portions.
Peel and rinse onion, celery and carrot, chop finely. Crush chile pepper in a mortar.
Drain tomatoes and chop coarsely.
Heat olive oil in a large saucepan and brown meat, few pieces at a time. Add onion, celery, carrot, chile pepper and parsley, saute briefly.
Deglaze pan with wine. Simmer until almost all liquid has evaporated and add broth (meat should be covered with liquid), season with salt.
Reduce heat and simmer, covered, for about 1.5 hours on low heat. Add more broth as needed.
Before serving, toast bread and spread in a large serving bowl. Top with braised meat with sauce. Let stand for several minutes to allow bread soak the sauce. Serve.