Pork and Veal Ragu

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


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.


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