- 1 pound chuck, cut into large pieces (2” or larger)
- 1 pound pork butt, cut into large pieces (2” or larger)
- 1 pound veal stew meat
- 1 pound boneless skinless chicken thighs cut into quarters
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons dry rosemary
- 4 tablespoons extra virgin olive oil, divided
- 1 1/4 pounds onion cut into thick vertical slices
- 4 cloves garlic diced
- 2 cups red wine, such as merlot
- 1 28–ounce can whole peeled San Marzano tomatoes
- 2 cups vegetable broth
- 2 bay leaves
- 1 pound carrots, peeled and cut into large pieces on the bias
- 1 6–ounce can tomato paste
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- Savory Soft Polenta (see recipe here)