TAGLIATELLE WITH WHITE MEAT SAUCE

Ingredients To prepare the tagliatelle with white sauce, start with the sauté. In a pan, heat the oil with a clove of garlic and let it brown. Add the finely chopped celery and carrot. Also add the chopped onion and mix with a spatula. Let it cook for a few minutes over low heat; in the meantime, leaf through the rosemary and chop it with a knife, then add it to the sauté. Wash and dry the sage, peel and chop finely; add it to the rest of the sauce and finally season with two whole bay leaves. Cut the bacon into cubes and brown it with the vegetables, stirring with a spatula. Now take care of the sausage: cut the outer casing lengthwise with a small knife and remove it with your fingers; crumble the sausage. Add it to the sauce together with the minced meat and cook over high heat, stirring with a spatula to further break them up. Cook everything for a few minutes. Remove the garlic clove and bay leaves and blend with the white wine. When the wine has evaporated, continue cooking by adding a ladle of hot water, season with salt and pepper and cook over low heat for about an hour, adding more water if necessary. After the necessary time, turn off the heat. When half an hour is missing from the end of cooking, put a pan with plenty of water to boil on the heat: when it boils, add salt to taste and boil the noodles, leaving them al dente. Drain the pasta al dente and transfer it directly into the saucepan of the sauce now ready. Mix the pasta well and add the sauce by adding a little cooking water from the pasta kept aside. Serve your tagliatelle with white sauce while still steaming right away.