Just thought i would share this simple but very tasty recipe I was taught by one of my wifes Italian cousins. It is fanatstic to cook in a camp oven as it requires a long slow braise to achieve the end result.
It was described as a traditional bolognaise or ragout but it doesn't resemble the normal way to cook a bolognaise that i'm use to cooking.

Ingredients: Veal Osso Bucco, Pork fore quater chops, chicken thighs, tinned tomatoes, rosemary, flat leaf parsley, basil, onions, garlic, stock, white wine and salt and pepper.



First season sear and seal the pork and the osso bucco and then remove from the oven and put to one side




In the remaining juices sautee chopped onions and garlic until soft.




Return rested meat to the camp oven and then combine the tomatoes and the white wine and some beef stock util the meat is almost covered then return to the heat with the lid on and braise for 2 hours.




After 2 hours add the chicken thighs and herbs and cook for another hour or until the meat has completely fallen away from the bones and broken down. The end result should be a nice thick meaty sauce that can be eaten with your favaurite pasta. hope you enjoy.