Cook the Book: Farfalle Abruzzese with Veal, Porcini, and Spinach

Cook the Book: Farfalle Abruzzese with Veal, Porcini, and Spinach
11 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
Nutrition
478
24% daily value
10 servings
                                       
                                           
     

Fat

19% 12

Saturated

18% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

21% 62

Carbs (net)

- 58

Fiber

18% 5

Sugars

- 4

Sugars, added

- 0

Protein

53% 26

Cholesterol

22% 66

Sodium

23% 547

Calcium

14% 137

Magnesium

22% 94

Potassium

17% 791

Iron

16% 3

Zinc

43% 5

Phosphorus

53% 373

Vitamin A

14% 123

Vitamin C

11% 10

Thiamin (B1)

15% 0

Riboflavin (B2)

34% 0

Niacin (B3)

45% 7

Vitamin B6

43% 1

Folate equivalent (total)

21% 82

Folate (food)

- 82

Folic acid

- 0

Vitamin B12

50% 1

Vitamin D

96% 14

Vitamin E

14% 2

Vitamin K

99% 119

Sugar alcohols

- 0

Water

- 129
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