Rinse the French beans in water and break off the ends of each bean.

Make a battuto: finely chop the onion, celery, and carrot, then scrape it into a large pot. Pour a glug of extra virgin olive oil into the pot, then add the diced pancetta, the French beans, the diced tomatoes and a glass of water. Season with only a few pinches of salt, you'll adjust it at the end.

Put the pot on low flame, cover with a lid and cook for about one hour. Remember to stir frequently as French beans do love to burn and stick to the bottom of your pan. Add warm water if needed to finish the cooking.

French beans are ready when they are soft, dark green and coated with a crumbly sauce made by the chopped vegetables and pancetta. Season with salt if needed. Serve hot or even warm on a sultry Tuscan summer day.