Introduction: Roman Spezzatino Stew

Picture of Roman Spezzatino Stew

This Hearty rich, and aromatic Roman Country dish changes with each cook and is part of an Italian Heritage of sustainable farming. Spezzatino; means little pieces and my background uses many types of meats..read on to find out what types; it will surprise you!

Step 1: Meat Ingredients

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1 lb. of gizzards, rinsed in cold water, drained and chopped into fork size bits

3 pork sausages, cut into 1" coins

1 lb beef stew cut into 1" cubes

Step 2: Veggies

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Chop;

1 onion; size doesn't matter here!

1 leek, washed very well, white part only (save the green tops for broth)

1 carrot

1 rib of celery

1 pepper; your colour choice

1 cup mushrooms

4 - 5 parsley stems

Step 3: Saute

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In a preheated large skillet add:

3 tbsp. vegetable oil

Brown all of the sausage and beef, place in a crock pot.

Saute the gizzards for 5 min. *these will not brown*, place in the crockpot

Mix the meats with a spoon.

Deglaze the pan with 1 1/2 cup of leftover red wine; scraping the bits off the bottom for 1 min.

*Don't use your most expensive wine, unless you have money to blow!*

Pour into crockpot.

Add 1 cup tomato puree + 1 tbsp. tomato paste

Season with:

2 tsp of sea salt

1 tsp black pepper

1 tsp chili flakes or more

2 tsp of dried or fresh rosemary

1 bay leaf

1tsp oregano

Stir to mix. Place lid on crockpot and turn on to 6-8 hrs on low or until you need it to be ready if you are out at work.

*If you can; 1 hr before it is fork tender leave the lid ajar to evaporate some liquid*

*If you notice my 2 pics they have different veggies in it....use your imagination or whatever is in your fridge!*

Serve with crusty bread or rice.

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