Bringing a little taste of Tuscany home, paired with our Sonoma Valley Sangiovese.
Nothing could possibly top Chef Massi preparing this traditional Tuscan ragù himself, using fresh vegetables straight from his garden in the heart of Tuscany. But with a little patience, a few simple ingredients, and a good bottle of Sangiovese, you can recreate some of that Tuscan magic in your own kitchen.
We first met Chef Massimiliano “Massi” Giovannoni during my 50th birthday trip to Tuscany, when he prepared an unforgettable dinner for my birthday celebration. The experience was so special that we were lured back for a food and wine retreat, where we once again enjoyed Massi’s incredible cooking.
Wanting to bring some of those flavors home, we asked Massi if he would share one of his favorite recipes. He generously offered this traditional Tuscan meat ragù—a wonderfully simple dish that relies on quality ingredients and a little time on the stove to develop its rich, savory flavors.
Unlike the tomato-heavy meat sauces many of us are accustomed to, Massi’s ragù skips the tomatoes entirely, allowing the flavors of the beef, pork, vegetables, and fresh herbs to take center stage. It’s a rustic, meat-forward preparation that proves you don’t need a long list of ingredients to create something truly delicious.
It’s the perfect meal for a leisurely Sunday afternoon, especially when paired with a glass of our Flight Path Sonoma Valley Sangiovese.
Recipe courtesy of Chef Massi, La Cucina di Massi, Tuscany
Servings: 4
Prep Time: 15 minutes
Cook Time: 1–2 hours
Difficulty: Easy
Ingredients
Ground beef: 1 lb. 2 oz. (500 g)
Italian pork sausages: 2, casings removed
Carrot: ¼ cup finely chopped (30 g)
Celery: ¼ cup finely chopped (30 g)
Onion: ¼ cup finely chopped (30 g)
Dry white wine: ¾ cup plus 1 tablespoon (200 ml), optional
Extra virgin olive oil
Fine sea salt, to taste
Freshly ground black pepper, to taste
Fresh sage leaves or a mixture of aromatic herbs
Vegetable stock or water, as needed
For serving:
Fresh tagliatelle: 12–14 oz. (320–400 g), approximately 3–3½ oz. (80–100 g) per person
Freshly grated Parmigiano Reggiano, if desired
Instructions
1. Prepare the vegetables
Finely chop the carrot, celery, and onion. Together, these vegetables create the traditional Italian soffritto, the aromatic foundation of the ragù.
2. Cook the soffritto
Heat a generous drizzle of extra virgin olive oil in a large, heavy-bottomed saucepan or Dutch oven. Add the chopped vegetables and cook gently over medium-low heat until softened and lightly golden, stirring occasionally.
3. Brown the meat
Remove the sausages from their casings and crumble the meat into the pan. Add the ground beef and stir well to combine. Cook for approximately 5 minutes, allowing the meat to brown and develop its flavor.
4. Add the wine
If using wine, pour it into the pan and allow it to simmer for 5–10 minutes, reducing the liquid and concentrating the flavors.
5. Slowly simmer the ragù
Add a splash of vegetable stock or water, followed by the fresh sage or aromatic herbs. Season with salt and freshly ground black pepper.
Reduce the heat to low, partially cover the pan, and allow the ragù to simmer gently for at least 1 hour, preferably 2 hours. Stir occasionally, adding a little more stock or water as needed to maintain a rich, moist consistency.
This is where the magic happens! The slow simmer allows the flavors to deepen and come together. This is a good chance to sip some wine while you wait!
6. Finish the sauce
Remove the sage leaves and any herb stems. Taste and adjust the seasoning as needed.
7. Cook the pasta and serve
Bring a large pot of generously salted water to a boil. Cook the tagliatelle according to package directions until al dente.
Reserve a little pasta cooking water before draining. Toss the pasta with the ragù, adding a splash of the reserved water if needed to help the sauce coat the noodles.
Serve immediately, topped with freshly grated Parmigiano Reggiano if desired.
Our pasta: We paired Massi’s ragù with fresh tagliatelle, which was the perfect complement to the rich, savory sauce. Or better yet, make your own - all you need are eggs, flour and water! (We got to make fresh pasta on our first visit with Massi and it’s easier than you’d think.)
For the best result, let simmer for at least 90 minutes.
Meet Chef Massi: La Cucina di Massi
Born and raised in Tuscany, Chef Massimiliano Giovannoni brings an impressive culinary and wine background to his intimate dining experiences. His career has taken him from New York City’s acclaimed Del Posto, where he served as Head Sommelier, to Napa Valley, where he worked alongside Chef Michael Chiarello as Beverage Director.
Today, Massi is back in his native Tuscany, where he combines his expertise as a chef and sommelier to create memorable private dining experiences. Inspired by the cooking of his grandmother and the incredible ingredients available in the Tuscan countryside, his approach celebrates seasonal, locally sourced food prepared simply and beautifully.
We’ve been fortunate enough to experience his cooking on two separate visits to Tuscany, and both were highlights of our travels.
Learn more about La Cucina di Massi: La Cucina di Massi
The Perfect Pairing: Flight Path Sonoma Valley Sangiovese
There is something particularly satisfying about pairing a traditional Tuscan dish with Sangiovese, the grape at the heart of some of Tuscany’s most celebrated wines.
The bright acidity of Sangiovese helps balance the richness of the slow-cooked beef and pork, while its savory character complements the herbs and deeply developed flavors of the ragù. And because this recipe skips the tomatoes, the pairing really allows the flavors of the meat and the wine to shine.
Our Flight Path Sonoma Valley Sangiovese brings a California expression to this classic Italian pairing—a little bit of Sonoma Valley alongside a little bit of Tuscany.
Pour a glass, gather around the table, and enjoy!
Salute!
