Rinse the veal and chicken liver, once dried dice it. Peel the onion and the garlic, rinse and chop finely. Mince the smoked bacon. Rinse the capers under running water and drain them. Rinse the sardines too, to remove all the salt then slice them into bits.Heat the oil, add the bacon , the chopped onion mix and fry until soft but not golden, add the sardines and melt them slowly, stirring with a wooden spoon. Add the lemon zest, the capers and the liver and colour over a high heat, constantly stirring.Pour the wine and let it evaporate, season with salt and pepper, cover the pan and simmer over a medium heat for 5-6 minutes. In the meanwhile toss the penne rigate in a pan with boiling salted water. Drain them al dente, mix them with the ragù, sprinkle with the chopped parsley and grated parmesan and serve immediately.