Speedy Lamb Spag Bol

a) While the lamb cooks, halve, peel and chop the onion into small pieces.

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

c) Add the onion 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, pour the boiled water into a large saucepan with 1/2 tsp salt on high heat. 

b) Add the spaghetti and bring back to the boil. Cook until tender, 8 mins. 

c) 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 chopped tomatoes, red wine stock paste and water for the sauce (see pantry for amount) into the lamb.

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 into the pan a handful at a time until wilted and piping hot, 2-3 mins.

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

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