Meals on Veal: Ground Veal and Spinach Marinara Meat Sauce

Friday is quickie meal day.  After a week of life, the universe and everything, even Ms. Foodie doesn’t feel like slaving in the kitchen.  So if I don’t already have something prepared that I can reheat, I look for one of my One-Skillet or Kitchen Cabinet meals which emphasize using what’s in the house with little prep or cook time.

So Meat Sauce it is, but since I had some Ground Veal in the store, I decided to add this to my Meals on Veal repertoire. With the addition of frozen chopped spinach (also in the store), a new one-skillet meal is born!  I browned the Ground Veal in a non-stick pot with the chopped spinach, and seasoned with some fresh baby bells of assorted color, Basil, Oregano, minced onions, garlic powder, Fennel seed, Thyme,  ground pepper and Sea Salt.

Ms. Foodie tries to keep a pasta sauce in the store, and I pulled from that with the Four Cheese from the Whole Foods 365 Organic line.  Once the meat was browned and spinach melted, I poured in the sauce with an addition of Parmesan/Romano cheese for thickening, and about a cup of brown sugar.  Not only does it add a richer flavor to the meat, but it cuts the acidity of the tomato sauce.  I covered the pan and let these ingredients simmer and meld for about 30 minutes, then turn off heat and let the sauce sit for about 10 minutes more.

Trader Joe’s’ Mushroom-filled tortellini is the pasta of choice, on which I liberally poured the Veal and Spinach Marinara sauce.

And remember that Cheddar Cheese French loaf from the other day?  Well the leftovers warmed up nicely in the toaster oven to make a nice accompaniment to the Tortellini covered meat sauce.

And Veal still surprises me for its amazing lightness; yet still very filling.

Have a great weekend–eat well!

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