Finely chop the onion, celery, and carrots (ensure they’re uniform in size).

In another dish, mix the beef and pork sausage by hand. Turn up the heat on the stove, add the minced beef and pork to the veggies, and cook until nicely browned. Use a spatula or meat chopper to separate the meat as it cooks so you don’t have lumps.

Add 100 ml (4 oz) of dry red wine to the meat and continue to cook until the liquid has evaporated and there’s no longer a lingering aroma of alcohol.

Pour in the passata (tomato puree). Use just enough tomato puree to cover the meat mixture. Turn the heat down to low, cover, and leave to simmer gently for 1 hour (or at least 30 minutes if pressed for time). Uncover and simmer for 30 minutes or until the sauce is well-flavored and almost dry. Taste and season with salt, if desired.

Place the dough on the table and work it with your hands until it becomes more compact. Add any remaining flour on the table to the dough. Knead and fold a few times until the dough is the same yellow color throughout, compact and dry.

Use a rolling pin to flatten the dough slightly, then use a pasta machine (setting no.6) to make a thin strip of about 2 millimeters. Refer to your pasta machine for further instructions on how to make tagliatelle or other pasta forms.

If cutting the pasta manually, wait for another 10 minutes from the time the pasta has been rolled thin before cutting so the tagliatelle strands don't stick together.

Bring water to a boil, add salt, drop the tagliatelle, and cook for about 90 seconds to 2 minutes, depending on their thickness, until they’re done. Take a piece to ensure the pasta is fully cooked. Drain it and mix with the sauce. Sprinkle some parmesan cheese before serving!