Sardinian Ragu of Veal and Pork

Ingredients

• 2½ cups canned, peeled plum tomatoes in juice
• 2 ounces pancetta, thinly sliced, or 3 strips lean bacon
• 2 tablespoons olive oil
• 1 large red or yellow onion, finely chopped
• ½ pound ground lean pork
• ½ pound ground veal
• 3 tablespoons chopped fresh Italian parsley
• small handful of fresh basil leaves, chopped
• 1 teaspoon chopped fresh sage, or ½ teaspoon crumbled dried sage
• ¼ cup tomato paste
• ½ cup good-quality dry white wine or water
• salt to taste
• freshly milled black pepper to taste

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