Potato and Bacon Stew from Florence (patate Stufate Con Pancetta

• 1 lb potato
• 3 12 ounces bacon, chopped
• 12 onion
• 2 cups beef broth, preferably homemade
• 1 tablespoon sage
• 2 tablespoons parsley
• 4 tablespoons olive oil
• salt
• pepper

1. Chop the onion finely and saute in a pan with 4 tablespoons of oil, together with the sage and chopped bacon.
2. As soon as the onion begins to soften, add the potatoes cut into bite-size pieces.
3. Saute for a few minutes over high heat.
4. Add the broth, salt, pepper and finish cooking by stirring often with a wooden spoon and adding more broth, when necessary.
5. Before serving, sprinkle the chopped parsley.

potato, bacon, onion, beef broth, sage, parsley, olive oil, salt, pepper

Taken from www.food.com/recipe/potato-and-bacon-stew-from-florence-patate-stufate-con-pancetta-90887 (may not work)