Tuscan meat ragù is rich and herby in flavour compared to its neighbouring Bolognese ragù, which usually contains no herbs or garlic. We always make a lot of this when we cook it as it freezes well. Giancarlo’s father, Memmo, used to make it every 14 days, and he would pour it into glass jars and store it in the fridge. Every day at 1 pm he would unscrew a jar and warm it up to have with his pasta. For two weeks he had an easy lunch before he made the next batch. We ask our local butcher to give us a fatty cut of beef, around 15 per cent fat, and coarsely grind the meat for us. Giancarlo’s family ate this ragù with fresh fettucine or dried pasta such as spaghetti, but it is also lovely on soft cheesy polenta or roasted vegetables.