Veal in Tomato Sauce

with Spaetzle and Roasted Butternut Squash

1. In a large non-stick pan, add the contents of the sauce & veal pouch.
2. Add 6 tbsp of water and cook over medium heat for 7-8 min, flipping the veal once at the halfway.
3. Meanwhile, in a second large non-stick pan, add the contents of the Spaetzle pouch with ½ cup of water and cook over medium heat for 7-8 min, stirring often until warmed through.
4. Plate the Spaetzle over the Veal. Serve and enjoy!

Ingredients: Beef, Salt, Breadcrumbs (unbleached enriched flour, water, sugar, dough conditioner, yeast, palm oil, wheat gluten, calcium, salt, emulsifier, cultured wheat flour, soy lecithin, pasteurized cream, natural flavorings, egg replacement, whey solids, non fat dry milk, glaze, yellow corn flour, turmeric, paprika, mono and diglycerides, malt, sesame, parsley), Liquid whole eggs, Canola oil, Tomato sauce (tomatoes, basil leaf, tomato paste, onion, olive oil, water, garlic, salt, carrot, citric acid), Spaetzle (durum wheat semolina, eggs), Butternut squash, Unsalted butter, Kosher Salt, Sage.

Contains: Wheat, milk, eggs, sesame, soy .
Produced in a facility where other food allergens could be present.

Per 1/3 serving (250g)