Speedy Lamb & Fennel Spag Bol

a) Meanwhile cut the fennel in half lengthways, remove the triangle root in the middle, then slice thinly widthways. b) Add the fennel to the lamb and cook, stirring occasionally, for another 3-4 mins.

a) Add the wheat spaghetti to the pan of boiling water and cook for 8 mins, then drain in a colander.

a) While the pasta cooks, stir the finely chopped tomatoes, stock pot and water (see ingredients for amount) into the lamb and fennel mixture. b) Add a pinch of sugar and stir to ensure the stock pot has dissolved, then bring to the boil, reduce the heat and simmer until thick and tomatoey, 6-7 mins.

a) When the sauce is nice and thick, stir in the spinach a handful at a time until wilted, 2-3 mins. b) Stir through the drained wheat spaghetti and half the Italian style grated hard cheese. TIP: Add a splash of water if it looks a little dry. Season to taste with salt and pepperif needed.