Big stew

Ingredients:

• 1 beef brisket weighing 1-1.3 kg, cut into three pieces
• 1 boneless pork shoulder, cut into three pieces
• 0.5 cups olive oil
• 450 g pancetta, diced
• 450 g hot Italian sausage, diced
• 10 peeled garlic cloves
• 2 onions, diced
• 2 tablespoons crushed red pepper flakes
• 1 can San Marzano tomatoes (about 3 kg)
• 1/4 cup whole milk
• For serving: pasta or crusty bread

Preparation:

1. To begin, heat the largest pot you have over high heat. Generously season the beef and pork with salt and pepper.
2. Add oil to the pan, then add the pancetta and sausages and cook until cooked through. Remove from the pan and set aside.
3. In the same pan, brown the beef and pork in batches on all sides. Once the meat is browned, remove it and set it aside.
4. In the same pan, sauté the garlic, onion, and red pepper. Season with salt. Once the onion is soft and sweet, add the can of tomatoes (including all the juices). Then return all the browned meat to the pan. Bring to a boil, reduce the heat, and add 1 cup of water and the milk. Simmer until the brisket and pork are very tender and falling apart, about 3 hours.
5. Remove from heat. Using tongs, shred any large pieces of hot meat until they resemble stew. Mix thoroughly. Taste and season with salt and pepper if needed. Serve the meat stew with pasta or bread.