3 types of meat around a pound each. I'm using a top sirloin roast, chicken thighs and pork rib meat. You can use veal, lamb, rabbit, deer or what ever meats you like.
1-1/2 pounds onion diced
4 cloved garlid diced
1/4 cup or so of olive oil
1 or 2 sprigs of Rosemary
2 Bay leaves
2 cup red wine
2 cups vegtable broth
Handful of baby carrots
28oz can od San Marzano tomatoes
1 brick Polenta
Cube up the meats and geta Dutch oven or HD skillet heated and drizzled with olive oil. Work in batches so you don;t over load the skillet brown the meats on all sides then set aside. Season each batch of salt and black pepper.
While the bmeats are browning dice up the onion and garlic
After meats are browned drizzle in a little oilve oil and sweat the onions and garlic until they start to clear.
After the onions are clear add wine and scrape bottom of pan to get all the good brown bits off the bottom. Then add the broth, tomatoes and carrots and stir well.
Drop in the bay leaves and rosemary cover and simer for 3 to 4 hours stirring periodically.
