Tagliatelle di Carrù with Ragù Piemontese

– 250 g of Allemandi egg tagliatelle
– 150 g of Italian sausage
– 350 g of minced beef meat
– 600 g of tomato sauce
– 1 yellow onion
– 1 garlic clove
– 1 carrot
– 1 stalk of celery
– 1 sprig of rosemary
– 1 pinch of dry thyme
– 1 bay leaf
– ½ glass of red wine
– Salt and pepper to taste
– Extra virgin olive oil to taste
– Salt for pasta water

Clean and peel the vegetables and herbs, finely chop celery, garlic, carrot, onion, rosemary and thyme and put the mirepoix in a pot with 3 table spoons of extra virgin olive oil. Sautée them on a low heat for about 10 minutes, stirring often in order to prevent them to burn.

After 10 minutes, add the minced meat and the peeled and crumbled sausage. Sautèe on a medium heat for about 5 minutes, stirring constantly, and add the red wine, while turning the heat to maximum. Let wine evaporate completely.

When it has evaporated, turn the heat to low, adjust of salt and pepper, add the bay leaf and tomato sauce. Bring it to a boil, cover and turn the heat to minimum. Let cook for at least one hour, stirring from time to time, however, the more it cooks the better!

When ragù is ready, bring the water for pasta to a boil, salt it and cook the egg tagliatelle as per instructions on the packaging. Drain and season to taste with the ragù.