Ingredients: 150ml olive oil 2 garlic cloves, peeled and lightly crushed Pepper and salt 1 red onion, finely chopped 2 carrots, finely chopped 2 large celery sticks, finely chopped 2 bay leaves 1kg minced beef 125g pancetta or smoked bacon, chopped 3 × 400g tins of tomatoes 150ml water 300ml Gabbiano Chianti DOCG
Method: Heat the oil in a large saucepan and fry the garlic, pepper and salt for a couple of minutes. Add the carrots, celery, onion and bay leaves and leave to cook for 10 minutes or so until softened. Meanwhile, put the tomatoes into a bowl and break them up a little with your hands, wash out the tins of tomatoes with the water and add this to the bowl. Add the mince and the pancetta to the pan and fry until browned breaking it up with a wooden spoon. Any water in the mince should come out at this point so when you see the mince starting to look dry, add the wine and then reduce for a couple of minutes. When you have done this, add the tomatoes and bring the Ragù to the boil then immediately lower it to gentle simmer. Leave for at 30 minutes adding a little more water if the Ragù starts to look dry, this shouldn't be necessary if it is only just simmering. To be traditionally Tuscan, serve tossed with fresh Pappardelle ribbons of pasta. Seasonal Gabbiano recipes from Giancarlo & Katie Caldesi