How Tuscan Families Really Make Ragù

By Luca Bianchi · Greve in Chianti, Italy · 2025-10-18

My grandmother's ragù takes four hours and has no garlic. Every family in Chianti will tell you theirs is the correct one. Ours is.

In Panzano the butcher recites Dante while he cuts your bistecca. You do not rush him.

Harvest week: we pick grapes in the morning and drink last year's wine with lunch.

Radda for a long lunch of pici, wild boar and bread with this year's oil, still green and peppery.

We end in San Gimignano with gelato and towers. Then back home for one more pot of ragù.