GROUND VEAL WITH
SPINACH NOODLES
Serves 4
-
1 small onion, minced 4 tablespoons olive oil 8 ounces ground veal 1 cup chopped plum tomatoes 4 ounces spinach, chopped 4 tablespoons grated Parmesan cheese ½ teaspoon dried sage Freshly ground black pepper to taste ¾ pound green fettucine
- Saute the onion in olive oil until soft.
- Add the veal and brown; discard any excess fat.
- Add the tomatoes, spinach, grated Parmesan, sage and pepper. Cover and simmer 25 to 30 minutes.
- Meanwhile, cook the fettucine al dente. Spoon the sauce over the cooked pasta and serve.
Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
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Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
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