Get ready for a culinary journey with Sangiovannese Stew, an exquisite meat stew from Arezzo, Italy, seasoned with a secret spice blend that’s a symphony for your taste buds.

Sangiovannese Stew |Original Tuscan Recipe

Guido Pasquariello

A rich and flavorful veal meat stew from Arezzo, Tuscany.

5 from 1 vote

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Prep Time 30

Cook Time 3

Course Main Course

Cuisine Italian

Servings 4

Equipment

Large pot
Cutting board
Knife

Ingredients

2.2 lbs (1 kg) Veal round (from the thigh)
⅔ cup Canned tomatoes
1 Onion finely chopped
Zest of half a lemon
Ground cinnamon, to taste
Ground ginger, to taste
2 Cloves
Ground nutmeg, to taste
1 sprig Rosemary
1 stalk Celery finely chopped
1 Carrot finely chopped
1 cup Red wine
Salt, to taste
Black pepper, to taste
Beef broth as needed
Olive oil

Instructions

Prepare the Meat: Cut the veal into cubes for stewing.
2.2 lbs (1 kg) Veal round
Chop the Veggies: Finely chop the onion, lemon zest, celery, and carrots.
1 Onion, Zest of half a lemon, 1 stalk Celery, 1 Carrot
Brown the Meat: Heat some olive oil in a large pot and brown the veal cubes until golden. Add the chopped veggies and mix well.
Olive oil
Add Wine and Spices: Pour in the red wine, let the alcohol evaporate, and season with a pinch each of cinnamon, ginger, cloves, and nutmeg. Add the rosemary sprig.
Ground cinnamon, to taste, Ground ginger, to taste, 2 Cloves, Ground nutmeg, to taste, 1 cup Red wine, 1 sprig Rosemary
Simmer with Tomatoes: Add the tomatoes, season with salt and pepper, cover with beef broth, and simmer for three hours.
⅔ cup Canned tomatoes, Salt, to taste, Black pepper, to taste, Beef broth as needed

Notes

Notes:

Feel free to adjust the spices to your taste. The secret to this recipe is in the unique spice blend, traditionally known as “drogo” in Arezzo.
Pair with a robust red wine like Brunello di Montalcino for an authentic Italian experience.

A Taste of Italy Right at Home: Discover the Sangiovannese Stew!

This isn’t just any stew; it’s a culinary masterpiece from Arezzo. Imagine tender, slow-cooked meat in a lush sauce of tomatoes, wine, and a secret blend of spices that create a symphony of flavors in your mouth. Each bite of this Sangiovannese Stew offers a delightful mix of rich meat and aromatic spices that bring you the essence of Italian cooking.

Famed in Arezzo’s cozy trattorias and local eateries, this stew isn’t just food; it’s a celebration of tradition, especially during the vibrant ‘domeniche degli Uffizi’ leading up to Fat Tuesday. What makes it unique? The ‘drogo’ – a guarded family secret of spices that gives this dish its distinctive taste.