Shell pasta with Italian sausage, pancetta and Parmesan cream

We brown pancetta and crumbled Italian sausage and cook them with soffrito veg.  We then add tomatoes and herbs and cook our ragu until thick and delicious. The ragu is then stirred through the shell pasta with peas and topped with a Parmesan cream flavoured with a hint of nutmeg and lemon zest. The pasta and sauce are dished into foil trays, scattered with Parmesan and then snap frozen, ready to bake.

 

Pork and fennel sausage mix [pork, salt, fennel, garlic, black pepper], crushed tomatoes [tomato puree, citric acid], pasta shell [wheat semolina], cream (milk), onion, parmesan cheese [milk, salt, cultures, non-animal rennet], peas, carrot, celery, pancetta, salt, tomato paste [tomato, water, salt], olive oil, parsley, butter [cream, salt], plain flour, garlic, lemon zest, oregano, black pepper, nutmeg.

A leafy green salad - ideally with a few bitter leaves like radicchio and  some added crunch from shaved fennel and radish.