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Farfalle Abruzzese With Veal, Porcini, And Spinach

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Farfalle Abruzzese With Veal, Porcini, And Spinach

Ingredients

  • 3 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes
  • ¼ cup extra virgin olive oil
  • 5 garlic cloves, thinly sliced
  • 1½ pounds ground veal shoulder
  • salt and freshly ground black pepper
  • ¼ cup double-concentrated tomato paste
  • 1 cup dry white wine
  • 1 cup basic tomato sauce
  • 1½ pounds farfalle pasta
  • 8 ounces baby spinach, trimmed
  • ½ cup freshly grated pecorino romano
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