Pork and Veal Ragu with Fettuccine

This is a slow cooked meal enhancing all the flavours in this Ragu perfectly suited for pasta, rice or potatoes.

Ingredients serve 4

1 tbls butter
1 finely chopped onion (150g)
1 finely diced carrot (120g)
1 finely diced celery stalk (100g)
3 tsp minced garlic

250g minced pork
250g minced veal

3 finely chopped bacon rashes (200g)
250 ml white wine
1 tbls mixed Italian herbs

400 g tinned diced tomatoes
4 tbls tomato paste

1 tsp salt

1 tsp cracked black pepper

500 ml chicken stock
125 ml cream

160 g dried wholemeal fettuccine

Method

Place butter in a large saucepan over medium heat with onion, carrot, celery and garlic. Cook while stirring occasionally for approx. 5 minutes. Add pork, veal and bacon to the saucepan and cook for 5 minutes while stirring to break up the mince.  Add white wine and cook until almost all the liquid evaporates.  Add herbs, tomatoes, tomato paste, salt, pepper and stock. Bring to a simmer and cook for approx. 1 hour stirring occasionally. Cook the fettuccine for approx. 8 minutes. Drain and place on the plates. Add cream to the sauce and cook for 2 minutes. Spoon the ragu over the pasta and sprinkle with chopped parsley.

Serve spooned over penne, sprinkled with grated parmesan.

Note: You can also improve the dish with grated parmesan cheese on top.