Brown the roughly minced onion in the butter, cut the bacon in stripes and the sausage in bits. Soak with the white wine and let it evaporate. Add the tomato pulp and the cut pepper; add salt and sprayed pepper. Finaly, unite the broth and cook it for around 15 minutes. Cook the tagliatelle in abundant salted water for around 4 minutes, drain them, add the sauce e spray with grated grana cheese.