Veal sauce made specifically for tagliatelle. Serve the pasta tossed with moderate quantities of sauce enriched with butter and grated parmesan and loosened with a little of the pasta cooking water for an authentic taste of Emilia Romagna.

PAIRS WITH: MANCINI PACCHERI PASTA

Ingredients: Dutch veal (33%), onion, pancetta (pork, water, salt, sodium nitrate, sodium nitrite, potassium nitrate), carrot, red wine (sulphites), Italian extra virgin olive oil, celery, tomatoes, tomato puree, garlic, parsley, dried porcini, salt & pepper, Worcestershire sauce (malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies (fish), tamarind extract, onions, garlic, spice, flavourings), sage, bay leaf, rosemary, thyme, star anise.

Allergens: See ingredients in bold.

Storage: Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking: Heat slowly in a saucepan until bubbling gently.

One pot serves four people.