Tagliatelle with white ragù

To prepare tagliatelle with white ragù, start from the sauté. In a pan, heat the oil with a clove of garlic and let it brown 1. Add the finely chopped celery 2 and carrot 3.

Also add the chopped onion 4 and mix with a spatula 5. Let it cook for a few minutes over low heat; in the meantime, strip the rosemary 6

and chop it with a knife 7, then add it to the sauté 8. Wash and dry the sage, strip it 9

and chop it finely 10; add it to the rest of the sauté 11 and finally season with two whole bay leaves 12.

Cut the pancetta into cubes 13 and sauté it with the vegetables 14, stirring with a spatula 15.

Now take care of the sausage: score the outer casing lengthwise with a knife 16 and remove it with your fingers 17; crumble the sausage 18.

Add it to the sauce 19 along with the ground meat 20 and cook over high heat, stirring with a spatula 21 to further break it up. Cook everything for a few minutes.

Remove the garlic clove 22 and the bay leaves 23 and deglaze with white wine 24.

When the wine has evaporated, continue cooking by adding a ladle of hot water 25, adjust with salt and pepper, and cook over low heat for about an hour 26, adding more water if necessary. After the necessary time, turn off the heat. When there is half an hour left to cook, put a pot with plenty of water on to boil: when it boils, salt to taste and boil the tagliatelle, leaving them al dente 27.

Drain the pasta al dente and transfer it directly into the pan with the now-ready ragù 28. Mix well the pasta and thicken the sauce adding a little pasta cooking water if necessary 29. Serve your tagliatelle with white ragù while still steaming hot 30.