Ciambotti

May 18, 2016

This Italian stew is a crowd pleaser!

 

3.5 pounds Gerome's bulk sausage

2.5 pounds cubed veal

2 large cans of crushed tomatoes

1 cup of water

4 stalks of celery, sliced

12 large cloves of garlic, minced

6 bell peppers, sliced

3/4 cup of wine

1/2 pound of mushrooms, chopped

 

In a saute pan, add wine, sausage, and veal and cook until meat is brown on all sides. In another pan, saute onions, garlic, celery, and mushrooms until cooked through.

 

In a large pot, add tomatoes and water and bring to a boil. Add sauteed vegetables and bring back to a boil, then add sausage mixture and cook for 20 minutes. Saute peppers just briefly and add to the mixture, boiling for only a few minutes. Serve.

 

Aunt Edie's tip: After removing meat from pan, add a small amount of water to deglaze, scraping up the crusty bits. Put drippings in a jar, refrigerate, and skim off fat when it hardens and add the liquid to the ciambotti.

 

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