This pork and veal ragu recipe is a simple meal to keep the whole family happy. It comes highly recommended.
Preparation 15 minutes
Cooking 30 minutes
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
1 tablespoon chopped fresh oregano
1/2 cup white wine
2 x 400g can Val Verde San Marzano P.D.O Peeled Tomatoes
1 tablespoon balsamic vinegar
1/4 teaspoon grated lemon zest
sea salt & freshly ground pepper
1 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.
2 Add the pork and veal mince and oregano to the frypan and cook for 5 minutes
or until the mince has changed colour, but not browned.
3 Pour in the wine and cook for 3-5 minutes until wine has been absorbed.
4 Stir in the Val Verde San Marzano P.D.O Peeled Tomatoes and balsamic vinegar. Simmer over low heat
for 25-30 minutes or until thickened stirring occasionally. Stir in lemon zest and season to taste.
5 Serve with tagliatelle, casarecce or spaghetti.
The Carousel thanks Valverde for this recipe.