The ragout can be prepared in advance to finish it at the time of cooking the pasta, and also easy to double amounts to freeze half and thus have a good reserve sauce for another day.
Peel the vegetables and chop them very finely, setting the garlic aside. Remove the meat from the sausages from the skin and roughly chop it. If we do not have quality canned tomatoes we can peel natural tomatoes, if they are in season, and grate or chop them.
Heat a background of extra virgin olive oil in a saucepan and add the vegetables with a little salt. Poach over low heat until transparent and they are very tender. Add the minced garlic clove and stir for a minute or two.
Add the sausage, crush and stir well, season lightly and add a generous dose of nutmeg -without going too much either-. When the meat begins to take color, add the wine and cook for about three minutes over low heat.
Add the tomato paste and the canned tomato, mashing it so that it integrates with the sauce. Lower the heat and let it cook slowly while we cook the pasta, following the instructions on the package. It is important to leave it al dente -almost better to remove it a minute before indicated- and reserve part of the cooking water.
Enrich the sauce with a couple of tablespoons of the water, add the pasta and stir well, ensuring that it is completely impregnated. Add more cooking water, little by little, if necessary. Serve with plenty of freshly grated Parmesan cheese, and a little oregano, if desired.