Classic Beef Spag Bol

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince, carrot and onion. Cook until the mince has browned and the veg have softened, 5-6 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Season with salt and pepper. Add the garlic and stir-fry for 1 min more.

Once the mince has browned, add the chopped tomatoes, red wine jus paste and the water for the sauce (see pantry for amount) to the mince.

Stir to combine, bring up to the boil, then reduce the heat to low and simmer gently until the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

While the Bolognese cooks, add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Once the mince is cooked and the Bolognese has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Remove the sauce from the heat and stir through the cooked spaghetti and half the hard Italian style cheese.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.