Maccheroni Segnini

• 500g tagliolini
• 1 cup olive oil
• 1 cup red or white wine
• 400g pork
• 400g beef
• The innards of 2 chickens (livers, lungs, heart and stomach)
• 1 onion
• 1 – 2 peeled tomatoes
• 4 garlic cloves
• 2 celery stalks
• 2 carrots
• 2 tbsp tomato paste
• Parsley
• Salt
• Pepper

1. Heat the oil in a large pan and cook the meat until browned.
2. Add the wine and cook until evaporated. Add the tomato paste and peeled tomatoes, then season with salt and pepper. Cook until the meat is tender.
3. Meanwhile, cook the tagliolini in a saucepan of salted boiling water. Drain.
4. Dress the tagliolini in the meat sauce and serve with Pecorino Romano or Parmigiano Reggiano.