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The final resultWith the help of my aunt, here we are, finally, with our home made spezzatino, the stew. Why reale?  Because this perparation is very tasty and.... simply royal!

Also here there are different variations and different tricks, habits, tastes that brings to different results in the preparation of this recipe.   And also here I'll show you my mother's version, made possible with the help of my aunt, my mother's sister. Work in progress...Both very good at cooking, they used to prepare certain recipes in a way that really lookded identical...

The stew is one of them, but there are other recipes that I will prepare and show on here.

What is very good about this dish is that once the spezzatino is ready, you can let it cool off and put it in the freezer. When you'll want to taste the spezzatino again, it will be enough to take it out of the freezer, defrost it and cook it for another little bit... Not only the flavour will remain the same, but the further cooking will make it even tastier.  Do NOT freeze the potatoes though, only the meat.

This happened to me quite often when I used to live on my own : my mum would prepare dishes like this and stuff my freezer with them. That would give me weeks of autonomy from fast foods and chinese take away restaurants.

what you need
#WhatQuantity
1 Butter 140 g.
2 Olive oil 5 spoons
3 Onion 100 g.
4 Carrot 35 g.
5 Parsley 30 g.
6 Pancetta (bacon) 65 g.
7 Tomato sauce 200 g.
8 Garlic 2 cloves
9 Ganassino (beef jaw) 1076 g.
10 Spice mix 1/2 teaspoon
11 Sage 4 leaves
12 Potatoes 300 g.
13 Stock cube 1/2 piece
14 White wine (dry) 1/4 l.
15 Pork sausage 300 g.

How to make it

Put the butter, oil and onion to fry on the stove in a clay pot. Make sure the fire is always low. 10:09
Put the sausage in a pot full of water and put it on the stove. It's better to boil it a bit. 10:15
Throw the pancetta cubes in the pot. 10:18
Slice the ganassino in big cubes (3-5cm). 10:19
Add the ganassino to the pot. 10:20
  Add the spice mix and the stock cube. 10:21
Take the sausage out of water. 10:22
When the meat is not red anymore, add the parsely, carrot and sage leaves. 10:28
Cut the sausage in big pieces and add it to the meat. 10:30
Add the tomato sauce. If it's a home made sauce, even better. 10:33
When it gets too dry in the pot, add 1/2 glass of water. The meat should be almost covered with water. Keep cooking at low fire, stirring from time to time, making sure the bottom doesn't burn. 10:37
Alternate the water with 1/2 glass of white wine. Keep cooking it, checking it so that it doesn't burn. 11:18
About 1h 30' before the planned end time, add the potatoes to the cooking pot. 11:28
Keep cooking it, adding wine or water if it gets too dry in the pot. Use low flame so that it does not burn. 13:53

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