Stir-fried minced veal with rigatone pasta and stir-fried spinach

4
0 - 30 minutes
minced veal
*
stir frying
Edgar buhrs culinair

Preparation

Cook the pasta in a large pan with plenty of boiling water and added salt. In the meantime, fry the minced veal in a large frying pan on medium heat and stir to break it up. Add onion and garlic and keep frying until the meat is slightly crispy. Season to taste with salt and pepper and add the Italian herb mix.

Drain the pasta and add a little olive oil and salt. Keep warm. Stir-fry the spinach with olive oil and onion. Add the dried tomatoes at the last moment.

Divide the paste over four warm plates and put the spinach on top. Spoon over the minced veal and garnish with the grated Parmesan cheese and the cherry vine tomatoes.

Ingredients

  • 500 g minced veal
  • 1 tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • 20 g fresh Italian herbs
  • 300g rigatone pasta
  • olive oil
  • salt
  • 400g spinach
  • 1 onion
  • olive oil
  • 2 tbsp dried tomatoes
  • 100 g Parmesan cheese
  • 150 g cherry vine tomatoes

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