Step 1

Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, celery, pancetta, garlic and chilli. Cook stirring occasionally for 6-7 minutes or until vegetables are golden.

Step 2

Add the veal, cook breaking any lumps up with a wooden spoon for 4-5 minutes or until browned. Add the wine, simmer until almost completely evaporated, add the Barilla bolognese sauce and the bay leaves. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.

Step 3

Cook the penne in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well.

Step 4

Add the cooked pasta to the pan with the sauce and simmer for a further 1-2 minutes. Remove from the heat, stir through the grated ricotta. Divide between serving bowls, garnish with the basil leaves.