Bring a large pot of water to the boil and add salt.
COOK THE PASTA
Drop the Barilla Whole Grain Spaghetti into the water and stir. Cook according to the instructions on the pack.
COOK THE VEGETABLES AND MEAT
Meanwhile, in a large fry pan, heat a little oil. When hot, add the onion, carrot, celery, garlic, thyme and cook for 3 minutes on a gentle heat. Add the speck and cook for 3 minutes. Add veal mince and cook until browned. Add salt and pepper, to taste. Add wine and allow it to evaporate.
ADD THE SAUCE
Add stock and simmer for 5 minutes, then add Barilla Napoletana Sauce and bring back to a simmer.
COMBINE AND SERVE
Drain the pasta one minute before the suggested time and toss it into the saucepan with half a cup of the cooking water to allow the pasta to finish cooking in the pan. Serve with a sprinkle of Grana Padano cheese and a drizzle of Extra Virgin Olive oil.
