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.