Sauté 2 oz/60 g finely chopped bacon in 1 tbsp of olive oil until the fat runs. Add 1 small finely chopped onion and cook until soft. Add 5 oz/150 g ground veal and cook until tender, about 20 minutes. Stir in 1 cup/250 g cooked spinach, finely chopped. Cool, then beat in 1 beaten egg, ¼ cup/30 g grated Parmesan, a pinch of nutmeg, salt and pepper.