How to Make Scottiglia | Tuscan Mixed Meat Stew Recipe

Tuscany is famous for its meat dishes, but this one is a little unusual in that it combines a variety of proteins into a rich, tomato-based stew. This tradition arose out of a need to use whatever was on hand, so don’t feel locked into the meat suggestions we’ve made below.

How to Make Scottiglia | Tuscan Mixed Meat Stew Recipe

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SCOTTIGLIA RECIPE

Makes: 4 to 6 servings

Cook Time: 3 hours

For this recipe, you will need:

• Extra-virgin olive oil

• 12 ounces (350 g) beef stew meat

• 2 boneless chicken thighs, cut into large chunks

• 3 lamb loin chops, deboned and cut into large chunks

• 9 ounces (255 g) pork chops, cut into large chunks

• ¼ white onion, diced

• 1 large carrot, diced

• 1 celery rib, diced

• 1 sprig fresh thyme

• 1 sprig fresh sage

• ¾ cup (175 ml) red wine, preferably Chianti

• 3 cups (710 ml) tomato puree

• 1 tablespoon (15 g) tomato paste

• Salt

• Fresh black pepper

• Toasted bread for serving (optional)

Fill a large pot with enough olive oil to cover the bottom and heat over medium heat. Add the beef, chicken, lamb and pork, and sauté until browned on all sides. Stir in the onion, carrot, celery, thyme and sage, and sauté until the onion is tender.

Add the wine and bring to a simmer. When almost all of the excess liquid has evaporated, add the tomato puree, tomato paste, and ¼ cup (60 ml) of water. Stir thoroughly, bring to a simmer again, and season with a generous pinch of salt and pepper.

Cover the pot and simmer the stew over low heat for 2 hours. As it nears completion, salt it again to taste. The stew should be slightly on the soupier side, but you can remove the lid toward the end to thicken it up slightly if you prefer.

Serve hot over crusty, toasted bread.

Buon appetito!

Want to try another amazing Tuscan meat stew? Check out the incredible Peposo dell’Impruneta!