Ragu:
Heat a saucepan over medium heat. Add olive oil and sauté the vegetables - onion, garlic, carrot and celery. Cook until the onions are soft and golden brown. Once you get a golden tan, add the rosemary and saute for no more than a minute. Add the remaining spices, plus salt.
Add ground beef and cook until golden brown.
Then add the sausage. Fry for 5-6 minutes until the edges of the sausage pieces are browned.
Add the red wine and cook for 8-10 minutes on low heat.
Add sugar, pour in the tomato paste, canned tomatoes, and pureed tomatoes. If the sauce is too thick, add half a cup of water. Close the pot with a lid and cook for about 1 hour.

Pasta:
Fill large pot with water.
Add 2 tablespoons olive oil and 1 teaspoon of salt. Heat over medium/high - once boiling add the tagliatelle and cook according to package instructions.
Once cooked toss pasta with 1 tablespoon of olive oil (optional).

Pour the sauce over the tagliatelle - toss gently.
Serve warm with a sprinkling of finely chopped parsley.