Ingredients

4 veal leg steaks (approx. 150g each)
50g baby spinach leaves
4 slices pancetta, folded in half
80g blockPHILADELPHIA Cream Cheese, cut into 4 thin slices
2 teaspoons olive oil
1 onion, finely sliced
400g can crushed tomatoes
1/2 cup red wine
1/2 cup chicken stock
1 tablespoon tomato paste
5 sprigs fresh thyme leaves
Salt & pepper, to taste
Steamed asparagus spears, to serve

Description

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