Scottiglia Aretina

Preparation:

Preparation: Cut the meat into small pieces and, if possible, pass it over live embers (otherwise brown it later in a pan). Prepare a fine mince with the herbs (reserve five basil leaves) and the chilli pepper and let it dry in an earthenware pan with 15 cl of oil; after about twenty minutes add the meat and brown it, stirring (if it has not been grilled, continue browning for a few more minutes); salt and add the lemon juice. After about 10 minutes add the red wine and let it evaporate for about 15 minutes. Add the peeled, chopped and seeded tomatoes, mix and cook for a quarter of an hour over high heat, then add a ladleful of stock and cover. Lower the heat and season with salt, then cook for about two hours, checking the level and consistency of the cooking liquid from time to time (in the end it will have to look like a ragout: neither too thick nor too watery, and will form the condiment slices of bread) and, if necessary, adding boiling broth. In the last five minutes of cooking, add the five chopped basil leaves. If game is used, it will be necessary to extend the cooking by half an hour. Toast the slices of bread and rub them with garlic, then place them in bowls and pour the cooking juices with a ladle and then arrange the pieces of meat. Serve. A little long, but exquisite.