Finely chop the onion, carrot and celery. Sauté the vegetables in a large pot with olive oil over medium/low heat until soft and caramelized, about 20 minutes.
Remove the sausages from their casings and add to the pot along with the ground beef. Increase the heat to medium/high and cook until browned. Add the garlic and stir for 1 minute. Add the wine and continue to cook for another minute to evaporate the alcohol. Then add the canned tomatoes, crushing them on the side of the pot with a wooden spoon to break them down. Add the fennel and rosemary.
Give a good stir, cover the pot and reduce the heat to simmer for 20-30 minutes, stirring occasionally. If the sauce has reduced too much, add ½ - 1 cup (120 - 240ml) of water. Continue to simmer for another 20-30 minutes.
Bring a large pot of salted water to a boil. Add the pici and cook until al dente. Drain the pasta and toss with the ragu.
Serve with grated Parmigiano-Reggiano.
Finely chop the onion, carrot and celery. Sauté the vegetables in a large pot with olive oil over medium/low heat until soft and caramelized, about 20 minutes.
Remove the sausages from their casings and add to the pot along with the ground beef. Increase the heat to medium/high and cook until browned. Add the garlic and stir for 1 minute. Add the wine and continue to cook for another minute to evaporate the alcohol. Then add the canned tomatoes, crushing them on the side of the pot with a wooden spoon to break them down. Add the fennel and rosemary.
Give a good stir, cover the pot and reduce the heat to simmer for 20-30 minutes, stirring occasionally. If the sauce has reduced too much, add ½ - 1 cup (120 - 240ml) of water. Continue to simmer for another 20-30 minutes.
Bring a large pot of salted water to a boil. Add the pici and cook until al dente. Drain the pasta and toss with the ragu.
Serve with grated Parmigiano-Reggiano.
