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!

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

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

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.