Give this a try! (I usually double it–the sauce freezes well.)
Veal and Spinach Pasta
OPTIONAL: 1 sweet onion, chopped fine
2 Tablespoons olive oil
1 pound ground veal
6 sweet or plum tomatoes plus 1 10 oz (284 mL) can tomato juice, chopped OR 1 28 oz can chopped plum tomatoes*
1/2 – 1 teaspoon dried sage
Freshly ground black pepper to taste
4+ cups spinach
4 tablespoons nutritional yeast
1/2 pound corn-and-gluten-free pasta
* If you are bothered by corn, stay away from anything that contains citric acid, which rules out most canned goods — try looking for tomatoes bottled in glass jars from Italy
Start with the pasta. Put the pasta water on to bring to a boil. Salt the water and add pasta, and cook for 8-10 minutes, until al dente.
While you are waiting for the pasta water to boil, start the sauce. If using the onion, sauté it in olive oil until soft, about 5 or so minutes.
Add veal to the onion, and brown, crumbling it up. If not using onion, just add a little oil to the pan to brown the veal in.
Once the veal is browned, add the tomatoes, sage, and black pepper. Cover and simmer for 20 minutes if using canned tomatoes, about 30 minutes if using fresh tomatoes. Once it’s thoroughly “saucy,” add spinach and yeast. Cover again, and let spinach wilt completely, a little over 5 minutes.
Serve over cooked pasta.