This pasta sauce is made of minced veal loin, slow-cooked with Tuscan Pancetta, lemon peel, garlic, sage and Pieropan Soave.
We suggest serving this Ragu with Caserecce - a short pasta which will hold the sauce well.
At home preparation (for 2):
Bring a large pot of well salted water to boil. Cook 200 grams pasta for the amount of time specified on the package. While pasta is cooking, empty half the jar of sauce into another pan, and warm over medium heat. When the pasta is al dente, drain, reserving a cup of the cooking water. Add the pasta and a little of its cooking water to the pan of warm sauce. Stir or toss thoroughly with chopped parsley and lemon zest, incorporating more water to loosen if necessary.