Herby Beef Linguine

a) Meanwhile, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins. 

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

a) While the pasta cooks, add the Worcester sauce to the beef and allow to bubble away until evaporated, 30 secs. 

b) Stir in the chopped tomatoes, red wine jus paste, sugar and water for the sauce (see pantry for both amounts). TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

c) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle. 

a) When the sauce has thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

a) Toss the cooked linguine through the sauce along with half the hard Italian style cheese in whichever pan is largest.

b) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.