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

Simone Fracassi's sauces are prepared by hand and in small quantities. In this way, it manages to better preserve the cut of the meat and, above all, to maintain the unique value of the product. For the sauce, use meat from the butcher's shop and traditional Tuscan cuts with the addition of Cinta Senese meat in the wild. Simone's Chianine are raised above Rassina in the province of Arezzo, in the small village of Cortese Michelangelo, the birthplace of the magnificent Renaissance master. The meat is then seasoned with tomatoes ripened in the gardens under the Tuscan sun and flavored with Cervia sweet salt and fine Mediterranean herbs always cultivated in the clay hills near Poppi. A small addition of native wine from the red grape variety par excellence, Sangiovese; a pinch of Calabrian chilli pepper; celery and fresh vegetables. All the ingredients are cooked for a long time over low heat in order to maintain the pleasantness and fragrance of each of them.

The sauce from the Antica Macelleria di Fracassi is ideal not only on long pasta such as spaghetti but also and preferably on short pasta such as fusilloni, macaroni, penne and conchiglioni. The pasta must be porous to better hold the sauce and therefore we recommend a bronze-drawn one processed at low temperature. The tip is not to add too much salt to the water as the sauce is already particularly tasty. Cook it al dente to maintain the containable shape of the sauce and always serve it in a nice ceramic pot, keeping it covered for a minute as soon as it is drained and mixed. In this way, the scents penetrate better into the pasta, which you will find much tastier and creamier. Fracassi's Tuscan red sauce is also ideal for filling lasagna, cannelloni and pastries with pasta sauce.

Well at this point, good appetite and if you want to combine it in order to obtain an excellent combination of flavors, we recommend a regional combination with the Maremma Toscana IGT by Podere San Cristoforo, a fresh, fragrant and frankly Maremma biodynamic wine that would give strength, structure and pleasure to the dish.

Fabio De Vecchi