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Farfalle with Veal Sauce

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Farfalle with Veal Sauce
41 minutes


Main course

Ingredients for 4 people

1 box Barilla Farfalle
1/4 cup Extra Virgin Olive Oil
1 pound Ground Veal
1 pound Fresh Spinach Blanched Chopped Drained
1/2 pound Chanterelle Mushroom Sliced
1/2 cup Dry White Wine
1 cup Chicken Stock

Preparation 15 minutes preparation + 26 minutes cooking
1. Bring a large pot of water to a boil and add 2 tablespoons salt (optional)

2. Heat olive oil in a large skillet over medium-high heat

3. Add veal, spinach and mushrooms

4. Stir over high heat until the meat is browned well, about 10 minutes

5. Season with salt and pepper and stir in the wine

6. Cook over high heat for 5 minutes, until the wine has almost completely evaporated

7. Add chicken stock and remove skillet from the heat

8.  Cook Farfalle according to the package directions

9. Drain and add to the skillet with the hot ragu

10. Toss over high heat for 1 minute

11. Divide evenly among 6 warmed pasta bowls