• 2 Italian sausages
• ½ pound (250g) ground beef, lean
• 1 red onion
• 1 carrot
• 1 celery stalk
• 2 cloves garlic, minced
• 1 tablespoons (2g) fennel seeds
• 1 sprig rosemary
• 1 tablespoon (15ml) olive oil, extra virgin
• ½ cup red wine
• 28 ounces (796ml) plum tomatoes, canned (San Marzano are the best!)
• 1 cup (200ml) water, as needed
• sea salt
• black pepper, freshly ground 
• 1 pound (500g) Pici pasta 
• Parmigiano-Reggiano cheese, freshly grated
  

Finely chop the onion, carrot and celery.  Sauté the vegetables in a large pot with olive oil over medium/low heat until soft and caramelized, about 20 minutes.  

Remove the sausages from their casings and add to the pot along with the ground beef. Increase the heat to medium/high and cook until browned.  Add the garlic and stir for 1 minute.  Add the wine and continue to cook for another minute to evaporate the alcohol.  Then add the canned tomatoes, crushing them on the side of the pot with a wooden spoon to break them down.  Add the fennel and rosemary.  

Give a good stir, cover the pot and reduce the heat to simmer for 20-30 minutes, stirring occasionally.  If the sauce has reduced too much, add ½ - 1 cup (120 - 240ml) of water.  Continue to simmer for another 20-30 minutes. 

Bring a large pot of salted water to a boil.  Add the pici and cook until al dente.  Drain the pasta and toss with the ragu.  

Serve with grated Parmigiano-Reggiano.