Every place in Italy and every family has his secret recipe for ragout, the Tistarelli family also. But not all families grow their calves wild for two years before slaughtering them, nor do they process their meat in a farm laboratory, thus deciding on cuts, maturation and taking care of each step directly. Aia’s Maremma ragout is a homemade ragout to always have in the pantry whether for a pasta on the fly or for dinner with guests!