I had dinner at an Italian friend's house and she made spezzata -- her version was basically chunks of stew beef with green olives. I didn't ask her for the recipe because frankly, her version was not very good -- there wasn't enough sauce and the meat was dry -- but I saw a lot of potential for an excellent dish, especially in the winter. I Googled it and found nothing helpful, so I'm wondering if anyone has a good loose recipe (meaning I don't need strict measurements, etc.) on how to put this dish together. I think the word "spezzata" is dialect, so that may be why I'm having trouble finding a starting point recipe. Some Italian Americans call it "spezzat", or "spezzatina". I think some versions have bell peppers in it, there are all sorts of variations. I guess I'm basically looking for the main ingredients and cooking technique. I am guessing you should brown the meat at a high heat and then let it cook for a long time (she didn't, hence the toughness of the stew beef), but I'm wondering how best to get more of a sauce than she had (it wasn't a red sauce, more of a sauce that comes along naturally when cooking beef.) Anyway, I'm rambling now. Any family recipes you want to share would be greatly appreciated!