Directions

1. Chop the vegetables: Finely dice the vegetables and prepare all the ingredients.

2. Sauté the vegetables: Sauté onion, garlic, carrots and celery in olive oil for approx. 5 mins.

3. Brown the meat: add the minced beef and sausage and brown. Squeeze the salsiccia out of the skin and crumble in the pan while frying. (Salsiccia can also be replaced with minced beef). 

4. Deglaze with wine: Add the red wine, reduce briefly.

5. Add the tomatoes: Stir in the tomato purée, season with salt and pepper. 

6. Simmer the ragu: Cook over a low heat for at least 1 hour, stirring occasionally (the longer the ragu cooks, the better it gets).

7. Cook the pasta: Cook the pasta until almost al dente

8. Mixing: Remove the pasta from the boiling water 2 minutes earlier and simmer with the ragu sauce for a further 2 minutes.

9. Serve: Garnish with parmesan and optional basil.