Spaghetti with veal, thyme and spinach

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How to make Spaghetti with veal, thyme and spinach

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:16
  • Total Time : 0:31

Ingredients

  • 400g spaghetti
  • 1 tablespoon olive oil
  • 350g veal leg steaks, cut into strips
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 300g button mushrooms, sliced
  • 2 cups (500ml) tomato passata
  • 1/2 teaspoon dried thyme leaves
  • 50g baby spinach leaves
  • grated parmesan, to serve

Method

  • Step 1 Cook the pasta in a large saucepan of salted boiling water according to packet directions or until al dente. Drain and return to the pan to keep warm.
  • Step 2 Meanwhile, heat half the oil in a non-stick frying pan over medium-high heat. Cook the veal in batches for 2-3 minutes, stirring occasionally, until browned. Remove, cover and keep warm.
  • Step 3 Heat the remaining oil in the pan. Add the onion, garlic and mushrooms, and cook over medium-low heat for 3-4 minutes until just tender. Add the tomato passata and thyme, and simmer for 7-8 minutes or until reduced and thickened slightly. Return the veal to the pan and add the baby spinach leaves. Cook until baby spinach has wilted. Serve the sauce over the pasta, topped with parmesan.

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