All the scents of Tuscany and the aroma of Chianina meat.

I sauces by Simone Fracassi are handcrafted and made in small quantities. This way, he manages to best preserve the cut of the meat and, above all, maintain the unique value of the product. For the sauce, he uses meat from the butcher shop and cuts from the Tuscan tradition with the addition of wild Cinta Senese pork. Simone's Chianine cattle are raised above Rassina in the province of Arezzo, in the small village of Cortese Michelangelo, the birthplace of the magnificent Renaissance master. The meats are then seasoned with tomatoes ripened in gardens under the Tuscan sun and flavored with sweet Cervia salt and fine herbs from the Mediterranean scrub, always cultivated among the crests of the hills near Poppi. A small addition of native wine from the quintessential red grape variety Sangiovese; a pinch of Calabrian chili pepper; celery and fresh vegetables. All ingredients are cooked slowly for a long time to preserve the pleasantness and fragrance of each one.
 

The sauce from Antica Macelleria di Fracassi is ideal not only for long pasta like spaghetti but also and preferably for short pasta like fusilloni, maccheroni, penne, and conchiglioni. The pasta should be porous to better hold the sauce, so we recommend bronze-drawn pasta made at low temperature. The advice is not to add too much salt to the water as the sauce is already particularly flavorful. Cook it al dente to maintain the shape of the sauce and always serve it in a beautiful ceramic dish, keeping it covered for a minute right after draining and mixing. This way, the aromas penetrate better into the pasta, which you will find much more flavorful and creamy. Fracassi's Tuscan red sauce is also ideal for filling lasagna, cannelloni, and stews with pasta sauce.
 

Well, at this point, enjoy your meal, and if you want to pair it to create an excellent combination of flavors, we recommend a regional pairing with Maremma Toscana IGT by Podere San Cristoforo, a fresh, fragrant biodynamic wine that would add strength, structure, and pleasure to the dish.

Fabio De Vecchi