Put the saucepan on the stove at a medium heat and add some
Extra-Virgin Olive Oil (to taste)
. Add the
Celery (1 stalk)
. Cook this for 5 minutes until it becomes nice and golden.
Add in the
Italian Sausages (10.5 oz)
Prosciutto (7 oz)
and stir well. Break the sausages down using a wooden spoon and blend it in well with the other ingredients. Add the
Salt and Pepper (to taste)
, and mix everything well.
When 80% of the sausages has turned brown, add
Red Wine (1/3 cup)
and cook it until it evaporates. Add the
Tomato Sauce (1 1/2 cups)
into the mix and stir it well.
After about 5 minutes, add the
Vegetable Stock (1/3 cup)
and cover the saucepan with a lid and cook the pasta sauce recipe for 1 hour.
Once this is nearly done, add
Water (20 3/4 cups)
to a large pot and bring it to the boil. Throw in a few pinches of
Rock Salt (3 pinches)
, mix it through and add the
Fresh Pasta (to taste)
. Cook the pasta for your Tagliatelle Bolognese dish until it is al dente, and then strain it well and add it to the saucepan of sauce!
Fresh Basil (to taste)
to the sauce and mix it together well. Sprinkle a generous amount of
Parmesan Cheese (to taste)
on top along with a few leftover basil or celery leaves.