• 320 g egg tagliatelle (240 g if fresh)
    • 300 g minced beef
    • 200 g minced pork
    • 1 sausage
    • 200 g tomato passata
    • 2 garlic cloves
    • 1 carrot
    • ½ onion
    • 1 celery stalk
    • 1 glass red wine
    • Sage to taste
    • Rosemary to taste
    • 1 bay leaf
    • Olive oil to taste
    • Salt to taste
    • Pepper to taste
    • Grated Parmesan to taste


Coarsely chop the carrot, onion and celery and finely chop the garlic, sage and rosemary.

Cook the tomato passata in a saucepan for about 20 minutes.

Pour plenty of olive oil into a large saucepan, add the chopped vegetables and herbs and fry gently. Gradually add the two types of mince and the sausage, skinned and crumbled, to the mirepoix, taking care not to lower the temperature too much; mix well and leave to brown; the meat should be well browned. Deglaze with the red wine and, once all the alcohol has evaporated, add the previously cooked tomato passata. Add the bay leaf, season with salt and pepper to taste, and cook covered over low heat for at least another hour, stirring occasionally and adding a little water if the sauce is getting too dry.

Towards the end of the cook time, boil the water for the pasta, add salt, and cook the tagliatelle until al dente. Once drained, top the pasta with the ragu, garnish with a sprig of rosemary, and serve sprinkled with plenty of Parmesan.