Ingredients

1.5kg (approx.) rabbit, pork or veal
1 big onion, thinly chopped
3-4 grated tomatoes
1-2 tbsp tomato paste
1 big cup grated bread
100g walnuts, thickly ground
5-6 garlic cloves (add to taste), squished or thinly chopped
1 shot vinegar
1 glass red wine
1-2 cinnamon sticks
Allspice (ground or 5-6 berries)
1 tsp ground cloves (optional)
Olive oil
Salt
Pepper
Sugar

Preparation

Wipe any excess humidity off the meat, then sauté it in olive oil in a large saucepan for 5-6’ till golden brown. Take the meat out of the pan. Sauté the sliced onion in the same oil till it softens, making sure it doesn’t burn. Add the tomato paste till it sizzles.
As soon as all the juices are released, add the grated tomato, a pinch of sugar to balance out the acidity of the tomato and, as soon as it boils, add the meat. Add salt, pepper, the herbs (cinnamon, allspice, cloves) and, finally, the red wine.
Add warm water till the meat is covered. Lower the heat, cover the pan and let the meat simmer till it softens. As soon as that happens, throw in the bread, walnuts, garlic and vinegar, stir and let it boil for 5-6’. Take it off the heat and let it rest for 10’.
Usually served with french fries. Alternatively, serve with potato purée, and, of course, red wine!