Ingredients (for 6)

300 g shoulder of veal

300 g shoulder or hand of pork

300 g braising beef

2 large onions

2 red peppers

3 tomatoes

3 tablespoons virgin olive oil

1 bouquet garni (parsley, thyme, bay)

2 tablespoons paprika

Salt, pepper, Cayenne pepper

Description

Cut the meatup into small cubes (2 cm) and brown in olive oil in a large flameproofcasserole. Remove from the casserole and keep warm.

Peel and slice the onions and fry them in the same casserole until golden, but without letting them go brown. Remove from the heat, return the meat to the casserole and sprinkle with paprika. Mix the ingredients well and put the casserole back over a very low heat.

Add water to cover the meat, and the bouquet garni. Cover and simmer for 1 hour.

Grill the peppers so as to peel them more easily. Cutinto in strips. Chop the tomatoes. Put the peppers and tomatoes the casserole, season with salt, add a dash of Cayenne and simmer for a further hour.

Remove the lid, take out the bouquet garni and sauce has further (not more than half an hour), until the thickened.

Serve piping hot.