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🍽️ Mixed Meat Ragout

645 kcal · 30 min · 4 servings

Ingredients

• 250 g veal (from the hip)
• 250 g pork
• 0.5 chicken (ready for cooking)
• 0.5 rabbit (ready for cooking)
• 250 g lamb shoulder
• 1 pigeon (ready for cooking)
• 1 onion
• 1 stalk celery
• 1 carrot
• 1 chili pepper
• 2 tbsp parsley
• 600 g peeled tomatoes (can)
• 7 tbsp olive oil
• 200 ml white wine
• 250 ml broth
• salt

Instructions

1. 1. Wash the meat thoroughly and pat it dry with a kitchen towel. Cut it into bite-sized pieces. Also divide the poultry into suitable portions.
2. 2. Peel the onion, wash the celery, and peel the carrot. Finely chop everything. Crush the chili pepper in a mortar.
3. 3. Drain the tomatoes and cut the flesh into coarse cubes.
4. 4. Heat olive oil in a large pot. Fry the meat pieces in batches until well browned. At the end, add the onion, celery, carrot, chili, and parsley, and fry everything briefly.
5. 5. Deglaze the pot with wine. Once the wine has evaporated, add the tomatoes and some hot meat broth. Season with salt. Ensure the meat is almost completely covered with liquid.
6. 6. Reduce the heat and let the dish simmer covered on low heat for about one and a half hours. Add more hot broth if necessary, as too much liquid may evaporate. At the end, the meat should be tender but not falling apart.
7. 7. Toast the bread slices before serving. Place them in a large serving dish and distribute the braised meat with the sauce over them. Let the dish rest for a few minutes so the bread can absorb the sauce.

Nutrition per serving

• kcal: 645
• Protein: 62 g · Fett/Fat: 38 g · Carbs: 14 g