Sauté finely chopped shallots until softened and mix into ground veal (veal mince). Add chopped fresh thyme and a Tbs or two
of fresh breadcrumbs, season well with sea salt and freshly ground black pepper and form into small meatballs. Chill in the
refrigerator for an hour or so. When ready to cook, dust the meatballs lightly in seasoned flour and brown all over in hot olive oil.
Remove and set aside. Add chopped shallots to the pan with a crushed clove of garlic and sauté for a couple of minutes, to soften,
then add sliced mushrooms together with a small knob of butter and fry until they have released most of their moisture and are
starting to brown. Return the meatballs to the pan and add a small glass of dry white wine (or dry vermouth). Cover and simmer
for 15 minutes or so. Stir in a couple of Tbs of crème fraîche, put the lid back on and continue simmering gently while you cook
the pappardelle – this should take about 10 minutes, but read the packet first! Just before the pasta is ready, fold
baby spinach leaves into the sauce, until just wilted, and serve on top of the pappardelle.