Make a battuto: finely chop the onion, celery, carrot, fennel and rosemary.

Choose a medium-sized pot with a thick bottom. Cover the bottom of the pot with extra virgin oil, then scrape in the chopped vegetables and a generous pinch of salt. Cook the battuto over low heat for about ten minutes until it softens and becomes translucent and golden.

Now add the minced meat and stir with a wooden spoon to mix the meat into the vegetables. Cook the meat over medium heat, stirring often, until it has absorbed all the liquid it will release. Continue to mix it, scraping the bottom and the sides of the pot, until the meat is golden brown. Taste and season with salt and pepper.

Pour in the white wine: do this gradually, adding it in at least 4-5 times. Wait until the wine has been completely absorbed before pouring more wine. This step is crucial: it is the wine that will cooking the meat, turning it into a sauce. If we pour the wine all together, it will boil the meat, while, on the opposite, we want the ground meat to absorb the wine slowly, and to brown before we pour more.

When the meat has absorbed all the wine and has assumed the appearance of a thick and full-bodied sauce, turn off the heat, taste one last time to adjust salt and pepper and set aside.

Cook the tagliatelle in a large pot of boiling salted water, drain and toss with the sauce. Serve the tagliatelle with a sprinkling of grated Parmigiano.