Tajarin (tagliolini) pasta with beef sausage ragu recipe.

Prep the ingredients.

1. Wash and chop the carrot and celery. Peel and chop the shallot or onion, Peel and chop the garlic. Remove the sausage meat from the casing and crumble it. Wash and chop the fresh rosemary leaves (if using).

Make the beef sausage ragu.

1. Sauté the shallot, carrot and celery in a deep skillet or Dutch oven with three tablespoons of extra virgin olive oil. Add the garlic and rosemary and sauté a little longer.
2. Then add the ground veal and brown it for a few minutes. Next add the sausage meat and brown a little too. You may need to break the sausage meat up more using a fork or wooden spoon.
3. Pour in the wine and turn up the heat until the alcohol evaporates. Use a wooden spoon or spatula to scrap free any bits that have stuck to the bottom of the pan.
4. Turn down the heat and add the tomato passata and half the broth, plus salt and pepper to taste.
5. Mix everything together and add the bay leaf. Cover the pot and let your ragu simmer for at least one hour. (2 is even better). Check and stir the ragu every 20 minutes or so. If it seems to be drying out, add more vegetable broth.

Cook the pasta and serve.

1. Once the ragu is ready, put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente, drain it and add it to the sausage ragu.
2. Mix everything together very gently. Fresh tagliolini is quite delicate and may break if you mix too vigorously. Serve immediately with some grated Parmigiano or grana if required.