Tagliatelle with sugo bugiardo (liar sauce)

Name: Tagliatelle with sugo bugiardo (liar sauce)
Yield: 6
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 3 celery stalks, finely chopped; 1 large carrot, finely chopped; 2 onions, finely chopped; 3 garlic cloves, roughly chopped; 1/2 bunch each rosemary and oregano leaves, finely chopped; 1 bunch sage, leaves finely chopped; 2 pork and fennel sausages, casings removed; 2 bacon rashers, thinly sliced; 700ml tomato passata (sugo); 1/2 cup (125ml) red wine; 400g tagliatelle, cooked according to packet instructions; Grated parmesan and basil leaves, to serve

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by Phoebe Wood

Sep 27, 2016

A sausage meat pasta dish to challenge your bolognese recipe. Give your family our version of the Italian classic tonight.

1/3 cup (80ml) extra virgin olive oil
3 celery stalks, finely chopped
1 large carrot, finely chopped
2 onions, finely chopped
3 garlic cloves, roughly chopped
1/2 bunch each rosemary and oregano leaves, finely chopped
1 bunch sage, leaves finely chopped
2 pork and fennel sausages, casings removed
2 bacon rashers, thinly sliced
700ml tomato passata (sugo)
1/2 cup (125ml) red wine
400g tagliatelle, cooked according to packet instructions
Grated parmesan and basil leaves, to serve

Method

1.

Heat oil in a large pan over medium heat. Cook celery, carrot and onion, stirring, for 12 minutes or until softened. Add garlic and herbs, and cook, stirring, for 2 minutes or until fragrant.
2.

Add sausage and bacon, and cook, breaking up the sausage meat, for 2 minutes or until lightly browned.
3.

Add passata, wine and 1/2 cup (125ml) water and reduce heat to low. Simmer, stirring occasionally, for 25 minutes or until thick and reduced. Season.
4.

Stir cooked pasta through sauce and serve with parmesan and basil.