Ingredients

4-5 strips of good bacon, diced

3-4 carrots, chopped

3-4 ribs celery, chopped

1-2 medium onions, chopped

1 red pepper, diced (optional)

8 oz mushrooms, sliced or quartered (optional)

4-5 cloves garlic, minced

1 6 oz can tomato paste

1 28 oz can stewed or Italian style tomatoes (no or low salt better)

1 ½ C red wine

½ can or more Chicken broth (low sodium)

3 cans white beans (Cannellini - classic, Great Northern, Garbanzos, etc.) drained

and rinsed

3 bay leaves

4-5 basil leaves, chopped

Tie these together:

2-3 sprigs rosemary

5-7 sprigs thyme

several stalks of parsley

salt and pepper

breadcrumbs (optional)

Parmesan cheese (optional)

The Meat (choose 2-3 or more - duck, sausage are classic - I usually do chicken, smoked chops and sausage. Last one was ribs, andouille and boneless chicken breasts)

1 lb smoked sausage, cut into ½" slices

1 lb andouille sausage, cut into ½" slices

2-3 bone in smoked pork chops

1 lb baby back ribs

1 lb chicken breast (boneless or bone in), if boneless cut into ½" slices

1-2 lb chicken or duck parts (legs, thighs, etc.)

Preparation

• Preheat oven to 325 deg • Brown bacon, remove to towel to drain • Season meat with salt and pepper and brown meat in bacon drippings, set on towel to drain • Drain fat off skillet and wipe out - add back 1-2 Tbs of the fat • Add carrots, onions, celery, pepper, mushrooms - sauté until onions are tender • Add garlic stir for ~1 minute • Add tomato paste stirring for 2-3 minutes until well incorporated • Add tomatoes and cook until liquid is thickened • Add wine, bring to a boil • Place all non meat ingredients into oven proof dish with a cover (ceramic is best) - check for salt and pepper • Cut ribs (if used) into single ribs • Distribute meat evenly throughout dish (incl reserved bacon) • Tuck in bay leaves and spices • Add additional chicken broth or wine to make a little fluid • Bake covered for 1 hour or so • Sprinkle with breadcrumbs and bake another 30 minutes or so until crispy on the top. Can also use some Parmesan cheese too.

Serve with a nice green salad, red wine and crusty bread to mop up with.