Scottiglia

Method

1. 1 Chop the four types of meat into equal-sized pieces, about 4 cm, so they cook at the same time.
2. 2 Fry each type of meat separately in olive oil for 6 minutes each, then combine them all in one pot.
3. 3 Frying each type separately is mandatory; frying them together will result in the faster-cooking types drying out while the chewier ones remain undercooked.
4. 4 Sauté the onions with the sage for 8 minutes, then pour in the red wine and simmer until reduced by half.
5. 5 Add canned tomatoes and enough water to cover, then simmer over low heat for 90 minutes.
6. 6 Toast the bread, rub it with garlic, place it on a plate, and spoon the meat and sauce over it.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 5: Incubate under high pressure for 30 minutes, then release the pressure naturally, and then open the lid and simmer the sauce for 12 minutes until reduced.