Step 1

Heat a little olive oil in a large, non-stick frying pan over medium-high heat. Cook the veal, in batches, for 3-4 minutes or until browned then remove to a plate and set aside. Cover to keep warm.

Step 2

Heat a little more oil in pan. Add onion and cook, stirring, for 3-4 minutes. Add the garlic, mushrooms and thyme and cook, stirring, for 1 minute. Add the passata, white wine and tomato and simmer for 10-12 minutes or until the mixture has reduced and thickened.

Step 3

Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, return to pan, and cover to keep warm.

Step 4

Add the sugar and vinegar. Season with salt and pepper. Cook for 1 minute, stir through the baby spinach and return the veal to the pan. Cook for 2-3 minutes until the spinach leaves have wilted. Dicide pasta between serving bowls. Top with veal mixture. Serve.