Speedy Lamb and Pepper Spag Bol

a) While the lamb cooks, halve the pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press).

c) Add the pepper to the lamb and cook, stirring occasionally, until softened, 3-4 mins.

d) Stir in the garlic and dried oregano, then cook for 1 min more.

a) Meanwhile, add the spaghetti to the boiling water and bring back to the boil. Cook until tender, 8 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, stir the finely chopped tomatoes, red wine stock paste and water for the sauce (see ingredients for amount) into the lamb pan.

b) Add a pinch of sugar (if you have any) and stir to combine.

c) Bring to the boil, then reduce the heat and simmer until thickened, 6-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) When the sauce has thickened, stir the spinach in a handful at a time until wilted and piping hot, 2-3 mins.

b) Add the cooked spaghetti and half the hard Italian cheese, then toss to combine. TIP: Add a splash of water if it looks a little dry.

c) Taste and season with salt and pepper if needed.