Pork and Veal Ragu

Serves 4
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes

Ingredients

Tick off the ingredients as you buy them

2 tablespoons olive oil
1 brown onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 clove garlic, crushed
100g pancetta, thickly sliced and diced
500g pork and veal mince
½ cup white wine
1 x 690g Val Verde Pasta Sauce with Basil
1 tablespoon balsamic vinegar
¼ teaspoon grated lemon zest 
sea salt and freshly ground pepper
1 x 250g Val Verde Tagliatelle Egg Pasta

Heat the oil in a large frying pan and cook the onion, celery, carrot, garlic and pancetta over medium heat for 5-10 minutes, or until vegetables are tender and slightly browned.

Add the pork and veal mince to the frypan and cook for 5 minutes or until the mince has changed colour, but not browned. Pour in the wine and cook for 3-5 minutes until wine has been absorbed. Stir in the Val Verde Pasta Sauce with Basil and balsamic vinegar. Simmer over low heat for 25-30 minutes or until thickened stirring occasionally. Stir in lemon zest and season to taste.

Serve with Val Verde Tagliatelle Egg Pasta.

Tip

The lemon zest adds a lovely fresh zing to the ragu – feel free to omit if desired.

Pork and Veal Ragu

Ingredients

Tip

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