– 4 people

PASTA:

200gr four 00 type

100gr water or 2 large eggs

2 tbspoon olive oil and 1 pinch of salt.

SAUCE

400gr ground beef

2 pork sausages

Half red onion

1 sprig parcely

2 cloves of garlic

1 celery stalk

1 small carrot

2 bay leaves

6 tbspoon olive oil

1 bottle tomato sauce

3 pinch of salt, black pepper.

Half glass of red wine.

1 pot for cooking pasta, 1 pot for cooking the meatsauce, 1 board for kneeding pasta, 1 cutting board, knife.

Start with chopping all the veggies but the bay leaves, it can be minced fine or more raugh depending on your taste, the same we can say about the ground meat, some prefer a fine meatsauce, some other like bigger chunks of meat. I usually ask the butcher not too fine ground beef.

As the vegetable are ready we can start with 4 tbs olive oil in the pot to brown the ground meat, beef and pork sausage.

when the meat start to stick and the moist is evaporated we can add the wine and let it reduce, giving the meat a nice color and aroma, after all the wine is reduced you can add the chopped vegetables and the bay leaves, let it cook untill the onion will be translucent.

Now that the meat is roasted well and all the herbs and veggies are cooked, you can add the last ingredient, tomato sauce and let it cook for at least 5 minute on high heat, then reduce the heat and let it simmer with cover for 1 hour , during this step you can add some water if it looks too dry, this is also the moment for tasting and tasting again, now you can adjust with salt and black pepper.

as for the pici:

Mix flour , water and olive oil (or eggs) untill the dough is elastic, let it rest for 15 minutes in a cloth and then make the tick spaghetti PICI, working with hands or helped by pasta machine attachment.

Pici will cook in salted water for 3 minutes and 2 more in the sauce. BUON APPETITO!

The Perfect Pour: Chianti Riserva

You can’t have a world-class meal without a world-class wine. To cut through the richness of the beef and the starch of the potatoes, you need something with structure and soul.

I personally selected our Chianti Riserva from the shop for this exact pairing. It has those classic notes of dried cherries and earth, with refined tannins that dance perfectly with the savory notes of the ragù. It’s not just a dinner; it’s a full Tuscan experience right in your kitchen.

[Shop the Chianti Riserva Here]