Bring a large pot of water to the boil and add salt.
COOK THE BOLOGNESE SAUCE
In a large fry pan, cook the onion, garlic, carrot and celery, together with Pancetta in a little oil. Once golden, add the veal and cook, making sure there are no lumps. Add wine and allow to evaporate. Add the Barilla Bolognese sauce and bring to a simmer. Add the bay leaves and cook with the lid on for 15 minutes on low heat. Stir occasionally.
COOK THE PASTA
Add the Barilla Egg Pasta Tagliatelle to plenty of salted boiling water and cook according to the instructions on the pack. Drain the pasta one minute before the suggested cooking time.
COMBINE & SERVE
Toss the pasta with the sauce and cook for a further minute. Remove from the heat, add the ricotta and serve with a drizzle of Extra Virgin Olive oil.
