Julia Busuttil Nishimura's tagliatelle with cockerel ragù - Melbourne Food and Wine Festival

Ingredients

• 2 tbsp extra virgin olive oil
• 1 Aurum Poultry Co cockerel, jointed, frame and breasts reserved for another use
• 1 onion, diced
• 1 stick celery, diced
• 1 carrot, diced
• 2 cloves garlic, crushed with the side of a knife
• 2 sprigs of thyme
• 2 fresh bay leaves
• 2 sprigs of parsley, plus extra to serve
• 100ml dry white wine
• 400g crushed tinned tomatoes
• Grated Parmigiano-Reggiano to serve
• Salt and pepper to taste