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Heat olive oil in a pot over medium heat. Add carrots, celery, and onion. Sauté until soft.
Remove sausage from the casing. Add sausage and ground beef to the pot. Break apart and cook until browned.
Pour in white wine and let it evaporate completely.
Add broth, rosemary, salt, and pepper.
Cover and simmer on low for 45 min to 1 hr until thickened.
Cook tagliatelle al dente.
Toss the pasta with the ragù in a pan, adding pasta water if needed for creaminess.
Serve with grated Parmigiano Reggiano.
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