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

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

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

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