Tagliatelle with Vegetable Ragù, Saffron and Passita

Method

1. Dice the onion, carrot, and celery into small cubes to create a soffritto.
2. In a large pan, melt a knob of butter with a drizzle of olive oil over low heat.
3. Add the diced vegetables and sweat gently, stirring occasionally, until soft and fragrant, about 10 minutes.
4. Meanwhile, bring a large pot of salted water to a boil for the pasta.
5. Cut the Passita salami into small cubes and set aside.
6. When the vegetables are cooked, dissolve a pinch of saffron in a tablespoon of pasta cooking water and add it to the pan. Season with salt and pepper. Remove from heat.
7. Cook the tagliatelle in the boiling water until al dente.
8. Drain the pasta, reserving some cooking water, and add it to the pan with the vegetable ragù.
9. Add the Passita cubes and toss everything together over low heat, adding a splash of pasta water if needed to combine.
10. Serve immediately, topping each plate with grated fossa cheese and a crack of black pepper.