Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Tick off the ingredients as you buy them
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.
The lemon zest adds a lovely fresh zing to the ragu – feel free to omit if desired.