Ingredients for 4 people:

Pasta:

• 200g four 00 type pasta
• 100g water or 2 large eggs
• 2 tablespoons olive oil and 1 pinch of salt

Sauce:

• 400g ground beef
• 2 pork sausages
• Half red onion
• 1 sprig parsley
• 2 cloves of garlic
• 1 celery stalk
• 1 small carrot
• 2 bay leaves
• 6 tablespoons olive oil
• 1 bottle tomato sauce
• 3 pinches of salt, black pepper
• Half glass of red wine

What you need:

• 1 pot for cooking pasta
• 1 pot for cooking the meat sauce
• 1 board for kneading pasta
• 1 cutting board
• 1 Knife

Method for the meat:

1. Begin by chopping all the vegetables, excluding the bay leaves. You can mince them finely or coarsely, depending on your preference. The same applies to the ground meat; some people prefer a fine meat sauce, while others prefer larger chunks of meat. I usually ask the butcher to grind the beef to a medium consistency.
2. Once the vegetables are prepared, heat four tablespoons of olive oil in a pot and brown the ground meat, including beef and pork sausage.
3. As the meat begins to stick and the moisture evaporates, add the wine and let it reduce. This process will create a nice color and aroma for the meat. Once the wine has reduced, add the chopped vegetables and bay leaves. Allow the mixture to simmer until the onions become translucent.
4. At this point, the meat should be well-roasted, and all the herbs and vegetables should be cooked. Add the tomato sauce and let it simmer for at least five minutes on high heat. Then, reduce the heat and let it simmer with a lid for one hour. During this step, you can add water if the sauce appears too dry. This is also the best time to taste and adjust the seasoning with salt and black pepper.

Method for the pici:

1. Combine flour, water, and olive oil (or eggs) until the dough becomes elastic. Allow it to rest for 15 minutes under a cloth. Then, roll out the dough to create the tick spaghetti PICI using your hands or a pasta machine attachment
2. Cook the pici for three minutes in salted water, then cook an additional two minutes in the sauce. BUON APPETITO!

THE PERFECT POUR: CHIANTI RISERVA

When you’re serving a meal that’s truly special, the wine is just as important. To balance the richness of the beef and the heartiness of the potatoes, you need a wine that has both structure and character.

I chose our Chianti Riserva from the shop specifically for this kind of pairing. It has those timeless flavors of dried cherries and earth, with smooth taste that pairs beautifully with the savory notes of the ragù. It’s not just a meal; it’s like having a taste of Tuscany right in your own home.