Classic Ragu Recipe

In a pot, add a couple glugs of olive oil. Sauté the 1 clove garlic until it's fragrant and brown, then remove and discard it. On medium heat, add the carrot, celery, and onion, letting them soften slowly for about 10 minutes, until they're translucent and not browned.

Raise the heat slightly and add the ground sausage and veal, breaking up the pieces with a wooden spoon as they cook. Season generously with salt and pepper.

Pour in the 1 1/2 pounds canned tomatoes and about half a glass of water. Bring the mixture to a boil, then reduce the heat to a very low simmer and let it cook for 2½ hours, stirring occasionally.

When it's ready, toss the ragu with your favorite tagliatelle. If the sauce seems too thick, you can thin it out with a splash of pasta cooking water.