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Farfalle with Veal Sauce
Ratings
- Prep
- Cook
- Skill
- Intermediate
Ingredients
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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Instructions
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Bring a large pot of water to a boil and add 2 tablespoons (30 mL) salt (optional)
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Heat olive oil in a large skillet over medium-high heat
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Add veal, spinach and mushrooms
- Stir over high heat until the meat is browned well, about 10 minutes
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Season with salt and pepper and stir in the wine
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Cook over high heat for 5 minutes, until the wine has almost completely evaporated
- Add chicken stock and remove skillet from the heat
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Cook Farfalle according to the package directions
- Drain and add to the skillet with the hot ragu
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Toss over high heat for 1 minute
- Divide evenly among 6 warmed pasta bowls
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