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D'abrigini

3/4 c Olive oil
1/2 lb Veal; cut into 1-inch squares
1/2 lb Pork; cut into 1-inch squares
1/2 lb Lamb; cut into 1-inch squares
4 Rosemary leaves
1/2 tb Oregano
1/4 tb Dry basil
1/4 ts Dry fennel
1/4 ts Powdered cumin
1/4 ts Red pepper flakes
1 cn Diced tomatoes
1/2 c Red wine
1/2 c Brandy
1/2 c Orange juice
1/2 Lemon; (juice and peel)
Salt and pepper
1 lb Fennel


In three separate pans, heat 1/4 cup of olive oil. Sear veal, pork, lamb. Combine in one pan. Deglaze the other two pans with red wine and combine with meats. Add all of the remaining ingredients (dry and liquid), stir well, let all simmer on low heat, covered, for 2 hours. Stir occasionally, and serve over grilled fennel.


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