Veal ragout fusilli

Prep time: 15 mins Cooking time: 1 hour 35 mins Serves 8 6 tbsp extra-virgin olive oil 1 medium carrot, cut into small cubes 1 medium celery rib, cut into small cubes 1 medium onion, finely diced 1 garlic clove, thinly sliced 200g thickly sliced veal bacon, cut into small cubes 500g ground veal 200g tomato paste 200g thickly sliced baked turkey ham, cut into small cubes 400ml veal stock 500g dry fusilli freshly grated pecorino, to serve

1 In a large casserole, heat the olive oil. Add the carrot, celery, onion and garlic. Cook over moderate heat, stirring occasionally, until soft but not brown, about 10 minutes.

2 Add the veal bacon and ground veal to the casserole and cook, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes.

3 Add the tomato paste and cook over low heat, stirring occasionally, until shiny and rust-coloured, about 10 minutes.

4 Add the turkey ham and stock to the casserole and simmer over a moderately low heat, stirring occasionally, until it is thick and saucy, about 1 hour and 15 minutes. Season with salt and pepper.

5 Meanwhile, cook the fusilli in a large pan of boiling salted water, stirring often, until al dente. Drain and add to the casserole. Stir well to coat the pasta. Transfer the pasta to shallow bowls and serve immediately with shavings of pecorino.