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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.
