Scottiglia - Maremma Style Stew

2 pounds chicken
1 pound stew beef
2 onions
2 cloves of garlic
1 handful of parsley
10 leaves of basil
1 stalk of celery
1 carrot
1 tsp of red pepper flakes
1/2 cup of Extra-virgin olive oil;
2 lemons
3 cups red wine (Chianti)
2 pounds ripe tomatoes
1 cup of vegetable broth
Tuscan bread

1. Chop the meat into small pieces. Set aside.

2. Mince finely onions, garlic, parsley, celery, carrot and 5 leaves of basil. Add some red pepper. Sauté in an earthenware pot with the extra virgin olive oil.

3. After about 20 minutes add the meat and let it brown stirring frequently. Add salt and the lemon juice. After 10 minutes pour the red wine and simmer until reduced.

4. Now add the tomatoes, peeled, chopped and without seeds. Stir and let it cook on medium heat for about 15 minutes. Add a cup of broth, cover with a lid and let it cook for about 2 hours on a low heat.

5. Now toast your crusty Tuscan bread slices, rub them with a garlic clove. Arrange them in a large pot and pour in the stew. Serve very hot.

Yields 4-5 servings.