Ragù di Salsiccia Sausage Ragù with Tajarin

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for serving
• 10 ounces mild Italian sausage, casings removed
• 6 ounces 90% lean ground veal
• 1 small (6-ounce) white onion, finely chopped (about 1 1/2 cups)
• 3 medium celery stalks (about 4 ounces), trimmed and finely chopped (about 3/4 cup)
• 2 small carrots (about 3 1/2 ounces), peeled and finely chopped (about 1/2 cup)
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/3 cup dry white wine (such as Arneis)
• 1 3/4 cups water
• 3/4 cup tomato juice (such as Campbell's) (1 [5 1/2-ounce] can)
• 3 (5-inch) thyme sprigs
• 2 fresh bay leaves
• 1 (5-inch) sage sprig
• 1 (5-inch) rosemary sprig
• 1 1/3 cups fine semolina flour (such as Caputo) (about 7 3/4 ounces), plus more for dusting
• 1/4 cup 00 flour (such as Caputo) (about 1 1/8 ounces), plus more for dusting
• 14 large egg yolks
• 4 quarts water
• 1/4 cup fine sea salt

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