Sear the beef

• Melt the butter with the extra virgin olive oil in a pan.
• Add the ground beef and brown it well over high heat.

Deglaze with wine

• Pour in the white wine and let it evaporate completely.

Add the vegetables and herbs

• Add the onion, carrot and celery and let them soften.
• Add the sage, bay leaves, salt and pepper.

Simmer the ragu

• Pour in the beef bone broth.
• Cover and cook gently, stirring from time to time.

Cook the tagliatelle

• Salt the boiling water and cook the fresh tagliatelle until al dente.
• Keep a little cooking water aside.

Toss and serve

• Melt a little butter in a pan, add the ragu and the drained tagliatelle.
• Loosen with a splash of cooking water and toss until glossy.