3 pork and fennel sausages squeezed out of their casings, slightly crushed with a fork
1 each: onion, carrot and celery stalk, finely chopped
2 garlic cloves, crushed
1-2 bay leaves
1/2 cup (125ml) red wine
700ml tomato passata
1 cup (250ml) chicken stock
400 gr of egg tagliatelle
parmesan cheese for dusting
Instructions:
Heat the oil in a large, wide, heavy-based saucepan over high heat. Add mince and sausage meat, and cook, breaking it with a wooden spoon, for 8 minutes or until browned.
Add onion, carrot, celery, garlic and bay leaves, and cook, stirring regularly, for 5 minutes or until vegetables are softened.
Add wine and cook, stirring occasionally, for 3 minutes or until reduced by half.
Add passata and stock, bring to the boil, then reduce to a very gentle simmer and cook, stirring occasionally, for 2 hours for flavours to develop. Taste for salt and adjust to your liking.
Bring a large pot of salted water to the boil, add the egg tagliatelle and cook according to packet instructions.
Lift them out with tongs into the ragú pot, dragging along a little pasta cooking water, and stir well to combine.
Serve hot with a dusting of freshly grated parmesan cheese.
