Speedy Spag Bol

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

Once hot, add the beef mince and the onion. Cook until the mince has browned and the onion has softened, 4-5 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. 

Add the garlic and stir-fry for 1 min more.

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

Stir well to combine, 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.

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.

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

Take the Bolognese off the heat and stir through the cooked spaghetti and half the grated hard Italian style cheese.

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