Cook the Book: 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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