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Orecchiette with Veal, Porcini & Spinach
FOOD HUNTER19Ingredients
75Minutes
1390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 oz. dried porcini mushrooms (soaked in 2 cups hot water for 10 minutes)
- 1/4 cup extra virgin olive oil
- 5 garlic cloves (thinly sliced)
- 1 1/2 lb. veal shoulder (ground)
- ground black pepper
- salt
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 cup tomato sauce (basic, recipe below)
- 1 1/2 lb. orecchiette pasta
- 8 oz. baby spinach (trimmed)
- pecorino romano (for serving)
- 1/4 cup extra virgin olive oil
- 1 Spanish onion (chopped in 1/4-inch dice)
- 4 garlic cloves (peeled and thinly sliced)
- 3 Tbsp. fresh thyme leaves (chopped, or 1 tablespoon dried)
- 1/2 carrot (medium, finely shredded)
- 56 oz. tomatoes (peeled whole, crushed by hand and juices reserved)
- salt (to taste)
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NutritionView More
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1390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1390Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium1010mg42% |
| Potassium3030mg87% |
| Protein65g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate181g60% |
| Dietary Fiber17g68% |
| Sugars27g |
| Vitamin A210% |
| Vitamin C130% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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