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Veal with spinach and fettucine
Veal with spinach and fettucine
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Tender veal strips in rich pasta ragu.
Ingredients:
  • 350g veal strips
  • 1 onion, sliced
  • 200g button mushrooms, sliced
  • 3 tsp fresh thyme leaves
  • 280g passata
  • 125ml white wine
  • 400g can chopped tomatoes
  • 400g fettuccine
  • 2.25 gm sugar
  • 1 tsp balsamic vinegar
  • salt and cracked black pepper
  • 75g baby spinach leaves
Instructions:
  • In a large, non-stick frying pan over medium-high heat, brown the veal in batches in a drizzle of olive oil for 3-4 minutes. Transfer the veal to a plate and cover to keep warm.
  • Heat a splash of oil in a pan. Sauté onion for 3-4 minutes. Stir in garlic, mushrooms, and thyme for 1 minute. Pour in passata, white wine, and tomato. Simmer for 10-12 minutes until thickened.
  • While waiting, cook the pasta in a large saucepan of boiling salted water following the instructions on the packet or until it is al dente. Drain the pasta, return it to the pan, and cover it to keep it warm.
  • Mix in the sugar and vinegar, then season with salt and pepper. Cook for 1 minute, add the baby spinach, and return the veal to the pan. Cook for 2-3 minutes until the spinach wilts. Divide the pasta among serving bowls and top with the veal mixture. Serve.

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