Tagliatelle with White Ragù

Instructions

1. 1

   To prepare the tagliatelle with white ragù, start with the soffritto. In a saucepan, heat the oil with a clove of garlic and let it brown. Add the finely chopped celery and carrot.

2. 2

   Add the chopped onion as well and mix with a spatula. Let it cook for a few minutes over low heat; meanwhile, remove the leaves from the rosemary.

3. 3

   Cut the bacon into cubes and brown it together with the vegetables, mixing with a spatula.

4. 4

   Now take care of the sausage: cut the outer casing lengthwise with a small knife and remove it with your fingers; crumble the sausage.

5. 5

   Add it to the sauce along with the ground meat, and cook over high heat, mixing with a spatula to break it up further. Cook everything for a few minutes.

6. 6

   Remove the garlic clove and the bay leaves, and deglaze with white wine.

7. 7

   When the wine has evaporated, continue cooking by adding a ladle of hot water, season with salt and pepper, and cook over low heat for about an hour, adding more water if necessary. After the necessary time, turn off the heat. About half an hour before the end of cooking, put a saucepan with plenty of water on the fire to bring to a boil: when it boils, add salt to taste and cook the tagliatelle, leaving them al dente.

8. 8

   Drain the pasta al dente and transfer it directly into the saucepan with the ragù, which is now ready. Mix the pasta well and thicken the sauce by adding a little pasta cooking water if necessary. Serve your tagliatelle with white ragù immediately while still hot.