Put the saucepan on the stove at a medium heat and add some Extra-Virgin Olive Oil (to taste). Add the Carrot (1), Celery (1 stalk), and Onion (1/2). Cook this for 5 minutes until it becomes nice and golden.
Add in the Italian Sausage (300 gram) and Prosciutto (200 gram) 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 (100 milliliter) and cook it until it evaporates. Add the Tomato Sauce (400 gram) into the mix and stir it well.
After about 5 minutes, add the Vegetable Stock (100 milliliter) and cover the saucepan with a lid and cook the pasta sauce recipe for 1 hour.
Once this is nearly done, add Water (5 liter) to a large pot and bring it to the boil. Throw in a few pinches of Rock Salt (3 pinch), 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!
Add 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.