Heat 1 tablespoon of oil in a pan over medium-high heat. Cook the goose breast until golden brown (5-7 minutes). Transfer everything into a bowl. Cook the liver until golden brown (4-6 minutes); transfer to the bowl with the chest.
Add the remaining oil to the pan; cook with rosemary, sage, chilli pepper, celery, carrot and onion until golden brown, 8-10 minutes. Add the wine; cook until it has evaporated, (5-7 minutes). Add the tomatoes, salt and pepper; cook until it has thickened for about 20 to 22 minutes. Stir with goose breast and liver.
Meanwhile, cook the Tagliatelle "al dente" in plenty of salted water for about 7 minutes.
Drain, keeping a little cooking water; throw the pasta and water that you have stored in the pan with the sauce.
Garnish with Parmesan.