Time: 1 ora
Difficulty: facile

The pasta dish to bring to the table is a pleasure that increases exponentially if made by hand.
Here I propose you an egg tagliatelle with a delicious sausage sauce.

Characteristics:The ragout, with its myriad of variants ranging from beef to chianina, chicken to boar, is a coarse meal, composed of various ingredients cooked for hours on low heat, obtaining a rich and tasty sauce.
History:The origin of ragout was in France around the 12th century and its origins stem from a medieval custom of the French people called ragout. The origin of the word ragout is therefore the result of the vulgarization of this French-speaking term, which at the time indicated a stew with long cooking made using cutting into small pieces of meat, fish or vegetables.
Note:The arrival of the ragout in Italy occurred around 1300 following the transfer of the Pope from Avignon to the Vatican and with the arrival of the Angioini in Naples. It is in the kitchens of these courts that the French method of cooking meat was passed on, giving rise to the first variations of the sauce in our country. 

Ingredients for 4 people
270 g Special for fresh pasta Molino from Giovanna
30 g whole wheat buckwheat flour without gluten
3 whole eggs
1 egg yolk
35-40 g extra virgin olive oil
6 g Salt
Fine rice flour without gluten for dusting
For the sausage ragout
1 coast of celery
1 carrot
1 onion, blonde
80 g extra virgin olive oil
650 g of finely ground sausage  
1 glass of red wine
2 leaves of bay
1 sprigs of rosemary
1 l of tomato paste
50 g tomato paste
1 l water
It goes up
Black pepper in grains

Procedure
Mix the mixture and the saracen in a bowl, add the eggs and yolks to the center; mix everything with salt and oil, work vigorously until you get a homogeneous compound. Make a ball with it, cover it with kitchen paper.
Take one piece at a time and spread it with the machine, bring it to about 2 mm thick and create noodles, dust with rice flour and put to dry on a cut about 1 hour.
After washing the vegetables, finely chop the celery, carrot and onion.
In a large pan, brown the chopped into oil for 5 minutes, stirring with a spoon.
Add the pork pulp to cook for about 10 minutes, stirring constantly so that the meat is well shelled.
Moisten with wine, let it evaporate on high flame, then add the bay and rosemary tied with a string.
Add the tomato paste, concentrate and water and cook on low heat for 2 hours covered with a lid, stirring occasionally.
After 20 minutes, add salt and pepper to the mixture and remove the laurel and rosemary from the heat.
At this point, bring a pot to boil, add salt and after the time of rest remove the flour.
Bring to a boil a pot with water and bring to a boil, when it has reached the boiling point of salt, pour the tagliatelle and cook for about 3 minutes, stirring occasionally with a fork.
Drain the tagliatelle and sprinkle in individual dishes, add two ladles of hot ragout and served with a sprig of rosemary