Veal ragu rigatoni

Heat 1 tbsp oil in saucepan over high heat. Add mince and bacon and cook for 5 minutes, stirring occasionally. Transfer to bowl and set aside.

Meanwhile, place onion, carrot, celery, mushrooms, garlic and oregano in food processor and pulse until finely chopped.

Decrease heat to medium-high. Heat remaining oil, add vegetable mix and cook, stirring occasionally, for about 10 minutes.

Add wine and boil rapidly for 5 minutes. Add passata, bay leaves, sugar, salt and pepper and return meat to pot. Bring to boil, reduce heat to low; cover and simmer gently for 30 minutes. Remove lid and cook for 20 minutes or until meat is tender and sauce has reduced slightly. Season to taste.

Meanwhile, bring pan of salted water to the boil. Cook pasta for 11 minutes or until al dente. Drain.

Serve pasta topped with ragu and parmesan, with crusty bread on the side, if desired.This hearty pasta is a great addition to any winter menu.