Cif e Ciaf with a Twist

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 500g (1.1 lb) beef chuck, cubed 500g (1.1 lb) beef chuck, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until translucent.
2. 2.
   Add the pork and beef to the pot, and brown the meat on all sides.
3. 3.
   Stir in the carrots and celery, and cook for an additional 5 minutes.
4. 4.
   Add the crushed tomatoes, beef broth, tomato paste, dried oregano, dried thyme, bay leaf, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf before serving.
7. 7.
   Serve the Cif e Ciaf hot with crusty bread or pasta.

Treat your ingredients with care...

• Pork shoulder — For the most tender results, choose a well-marbled pork shoulder and cut it into evenly sized cubes.
• Beef chuck — Opt for beef chuck with some fat marbling to ensure a juicy and flavorful result.
• Crushed tomatoes — Use high-quality canned crushed tomatoes or substitute with fresh tomatoes, peeled and crushed.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the sauce while simmering.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the sauce during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Cif e Ciaf with a side of crusty bread or over pasta for a complete and satisfying meal. Garnish with fresh herbs, such as basil or parsley, for an added touch of freshness.

Presentation advice

Present the Cif e Ciaf in a deep serving dish, allowing the rich sauce to envelop the tender meat. Sprinkle some freshly grated Parmesan cheese on top for an extra touch of indulgence.