Farfalle Abruzzese

This recipe was from Mario Batali.  His original recipe called for ground veal.  I couldn't find any and had to go with ground beef.  While the result was definitely tasty, I think the veal would've been better.

Ingredients:

3 oz dried porcini mushrooms soaked in hot water to rehydrate
olive oil
5 thinly sliced garlic cloves
1 1/2 lbs ground beef (or veal)
salt
pepper
tomato paste
white wine
basic tomato sauce I used Mark Bittman, which can be found under the Eggplant Parmesan posting)
1 box farfalle
8 oz baby spimach
grated parmesan

First drain (set 1 cup of liquid aside) the mushrooms and chop them.  In a large pan, add olive oil (about 2 tablespoons) and heat over medium high.  Add garlic and cook a minute, then add mushrooms and the meat.  Cook until browned evenly.  Add salt and pepper and 2 tablespoons tomato paste, then cook another 5 minutes.  Add a cup of white wine and the mushroom liquid.  Cook until wine has evaporated and then simmer.

Cook the farfalle in boiling salted water, drop one ladle of the pasta water into the sauce, then add the spinach to the sauce.  Drain the pasta and add it to the sauce, tossing it through.  At this point I added some grated parmesan and let it melt through and then added sprinkled some more on each of our plates after serving.