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10 ounces of ham
10 ounces of lean lamb
1 pound of boneless, skinless chicken
10 ounces of lean pork
2 14 ounce cans of diced tomatoes
3 13 ounce cans of white cannellini beans
8 ounces of fresh mushrooms
2 medium onions
4 stalks celery
2 teaspoons fresh thyme
4 bay leaves
3 cloves garlic
1 teaspoon ground cloves
ground pepper to taste
2 tablespoons flour
4 tablespoons olive oil
1 cup white wine

Preheat oven to 350 degrees.

Fry the ham with its fat. Cut the rest of the meat into medium sized cubes and add to the ham along with the olive oil. Fry until brown. Remove the meat from the pan using a slotted spoon.

Add the mushrooms, onions, garlic and celery to the remaining oil in pan and sautée gently until lightly browned. Remove from pan.

Sprinkle flour over the bottom of the pan, then add the tomatoes with their juice and the wine. Stir until thickened. Add thyme, bay leaves, cloves and pepper. Reduce heat and simmer for 10 minutes.

Place all of the ingredients, including the cannellini beans (undrained) in a covered casserole dish and bake for 45 minutes.

Serve hot with your favorite crusty bread.