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  • Heat a little oil in a large heavy-bottomed pot and gently sauté the garlic, red onion, capsicum and pancetta until tender, stirring now and again.
  • Then add the veal and pork, and cook until the meat is sealed, continually stirring.
  • Add 2 cans tomatoes, 3/4 litre stock, the ham hock, ground pepper, chilli paste and 2 tbsp chopped parsley. Turn the heat down and gently cook for about 45 mins until the meat is very tender, turning it now and again and adding more stock and/or tomatoes if needed. Remove the ham hock, chop when cool enough to handle and then return it to the pot. Taste for seasoning.
  • At the same time, cook the pasta in lightly salted, boiling water until al dente. Then drain well and add to the pot.
  • Serve with the grated parmesan and parsley sprinkled on top.


  • olive oil
  • 2 garlic cloves, crushed
  • 1 large red onion, finely chopped
  • 1 each large green & yellow capsicum, cored, seeded & diced
  • 6-8 slices pancetta, diced
  • 500 gm diced veal shoulder
  • 500 gm boned & skinned pork belly, diced
  • 2-3 cans diced tomatoes
  • 3/4-1 litre beef stock
  • 1 smoked ham hock
  • sea salt & freshly ground pepper
  • 1 tbsp chilli paste
  • 4-5 tbsp chopped fresh parsley
  • 400 gm tube pasta
  • freshly grated parmesan (or pecorino)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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