Fettuccine with White Ragù

Method

1. Finely dice the carrots, celery, and red onion into small cubes.
2. Cut the beef bottom round (controfiletto) into thin strips.
3. Roughly chop the sausages.
4. In a large pot, melt a knob of butter over medium-high heat. Add the sausage and brown it well.
5. Add the beef strips and let them sear and stick to the bottom of the pot. Do not add vegetables yet.
6. Deglaze with a good quality white wine, scraping up the browned bits. Let the wine evaporate.
7. Add the diced vegetables and stir, allowing them to soften and caramelize slightly.
8. Add the diced pumpkin and continue cooking. The pumpkin should break down and create a creamy sauce.
9. Season with salt and pepper. Add a sprig of rosemary and sage leaves, finely chopped. Adjust salt carefully because the sausage is already salty.
10. Add water (or beef broth) to cover the meat. Reduce the heat, cover partially, and simmer for at least 40 minutes, stirring occasionally. The ragù should be thick and creamy.
11. While the ragù cooks, prepare fresh fettuccine (or buy fresh ones). Cook them in salted boiling water until very al dente.
12. When the pasta is ready, transfer it directly from the pasta water into a large serving bowl. Add some ragù (keeping some aside for later), a generous amount of grated Parmesan, and a knob of butter.
13. Toss and mix vigorously to 'mantecare' (cream) the pasta until it's well coated and creamy. Add more ragù if needed.
14. Serve immediately, topped with extra grated Parmesan and a twist of black pepper.