In a large skillet, heat the olive oil over medium-high heat and add the veal, spinach, and mushrooms and stir over high heat until the meat is well-browned, about 10 minutes. Season with salt and pepper, and stir in the wine. Cook over high heat for 5 minutes, until it has almost completely evaporated, then add the chicken stock, and remove from the heat.
Yield: 1 1/2 quarts
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Cut dough into 2 by 1-inch rectangles, and pinch the centers to form farfalle.