Pappardelle with Sugo Bugiardo and Baby Leaf Parsley Salad

Steps

1. a medium pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, carrot, celery, garlic and sugo bugiardo spice for 4-5 minutes, until vegetables have softened. Remove from pan and set aside. Return same pan to same heat with a small drizzle of oil.
3. Cook bacon for 2-3 minutes, until golden and crispy then remove from pan and add to bowl with vegetables. Keep pan on heat and cook pork for 2-3 minutes, breaking up with a wooden spoon as it cooks, until browned.
4. Add wine/first measure of broth to pan and cook for 1-2 minutes, until liquid is almost evaporated. Return vegetables and bacon to pan, along with passata, second measure of broth and soy sauce. Bring to a simmer and cook for about 8 minutes, until thickened and reduced.
5. While sauce cooks, use a vegetable peeler to thinly shave Parmesan into strips and set aside. Add baby leaf lettuce and parsley to a medium bowl, along with balsamic and olive oil. Toss to combine and season to taste with salt and pepper.
6. Gently shake pasta strands to separate then add to pot of boiling water and cook for 3-4 minutes, until just tender. Drain and toss with a drizzle of olive oil to prevent sticking.
7. divide pappardelle between bowls and top with a generous spoonful of sugo bugiardo. Garnish with baby leaf parsley salad, Parmesan and a drizzle of olive oil, if desired.