Ingredients for 4 people

• 100 g veal
• 100 g chicken
• 100 g pork meat
• 100 g lamb
• 100 g rabbit
• 1 small red onion
• 30 g carrots, finely sliced
• 30 g courgettes, finely sliced
• 200 g fresh ripe tomatoes cleaned, peeled and sliced
• 50 g Extra-virgin olive oil Toscano PGI
• 1 glass of dry white wine
• 1 fresh red pepper (capsicum)
• 150 g fresh Pecorino Toscano PDO, cut into small cubes
• salt to taste

Proceeding

Stir-fry the onion in the extra-virgin olive oil (over a medium heat until slightly brown), add carrots, courgettes and roast brown over a medium heat for 5 minutes. Add tomatoes and continue cooking for 5 minutes over a medium heat. Then add the meat cut into 2 cm cubes approximately, cook for 10 minutes stirring occasionally. Moisten with the wine and cook until evaporated, add red pepper and salt to taste. Place the meat on a serving plate, sprinkle with Pecorino Toscano, mix and serve hot.