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Farfalle with Veal Sauce

  • Prep
  • Cook
  • Skill


Ingredients for 4 people      

  • 1 box Barilla® Farfalle
  • 1/4 cup (63 mL) Extra Virgin Olive Oil
  • 1 pound (454 g) Ground Veal
  • 1 pound (454 g) Fresh Spinach Blanched Chopped Drained
  • 1/2 pound (227 g) Chanterelle Mushroom Sliced
  • 1/2 cup (125 mL) Dry White Wine
  • 1 cup (250 mL) Chicken Stock


  1. 1
    Bring a large pot of water to a boil and add 2 tablespoons (30 mL) salt (optional)

  2. 2
    Heat olive oil in a large skillet over medium-high heat
  3. 3
    Add veal, spinach and mushrooms

  4. 4
    Stir over high heat until the meat is browned well, about 10 minutes
  5. 5
    Season with salt and pepper and stir in the wine

  6. 6
    Cook over high heat for 5 minutes, until the wine has almost completely evaporated
  7. 7
    Add chicken stock and remove skillet from the heat
  8. 8
    Cook Farfalle according to the package directions
  9. 9
    Drain and add to the skillet with the hot ragu
  10. 10
    Toss over high heat for 1 minute
  11. 11
    Divide evenly among 6 warmed pasta bowls

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