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Spaghetti with veal, thyme and spinach
Spaghetti with veal, thyme and spinach
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Prep Time:
15 minutes
Cook Time:
16 minutes
Total Time:
31 minutes
Veal steaks shine in this flavorful pasta dish.
Ingredients:
  • 400g spaghetti
  • 18.20 gm olive oil
  • 350g veal leg steaks, cut into strips
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 300g button mushrooms, sliced
  • 500ml passata
  • 1/2 tsp dried thyme leaves
  • 50g baby spinach leaves
  • grated parmesan, to serve
Instructions:
  • Boil the pasta in a generously salted large saucepan of boiling water as per the package instructions until it is al dente. Drain the pasta and return it to the pan to keep it warm.
  • Heat half of the oil in a non-stick frying pan over medium-high heat. Brown the veal in batches for 2-3 minutes, stirring occasionally. Keep warm covered.
  • Heat the remaining oil in the pan over medium heat. Stir in the onion, garlic, and mushrooms, sauté for 3-4 minutes until tender. Pour in the tomato passata and thyme, and simmer for 7-8 minutes until slightly thickened. Add the veal back to the pan along with the baby spinach, cook until spinach wilts. Serve the sauce on pasta, sprinkle with parmesan.

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