Tuscan Ragù

This is a Tuscan-style meat sauce that I learned from a local resident of Montepulciano, a small town about an hour south of Florence. It differs from Bolognese meat sauce in that it’s made with red wine instead of white; no milk; olive oil and no butter; and both beef and pork. Its classic pairing is with pici, the thick handmade spaghetti typical of Tuscany, but it is also excellent with rigatoni, shells, or any short stubby pasta with a cavity for catching the sauce.