Barilla® Farfalle

with Veal Sauce

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Ingredients for 4 people      

  • 1 box Barilla Farfalle
  • 1/4 cup Extra Virgin Olive Oil
  • 1 pound Ground Veal
  • 1 pound Fresh Spinach Blanched Chopped Drained
  • 1/2 pound Chanterelle Mushroom Sliced
  • 1/2 cup Dry White Wine
  • 1 cup Chicken Stock
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  • Bring a large pot of water to a boil and add 2 tablespoons 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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