Spiced Pork Ragu

a) Heat a splash of oil in a large frying pan on medium-high heat. b) Sausage meat to the pan and cook until it starts to brown, 4-5 mins. c) Break it up with a wooden spoon as it cooks. d) Add the onion to the sausage meat, stir and cook until softened, 3-4 mins.

a) Add the easy garlic and a pinch of chilli flakes to the pan. Tip: Some like it hot, but if that's not you then go easy on the chilli flakes!

a) Meanwhile, add the pappardelle to your pan of boiling water. Cook the pasta until it is 'al dente', about 10 mins. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

a) Add the chopped tomatoes and tomato puree to your sausage mixture. b) Stir together and simmer for 5 mins c) After 5 mins add the spinach in, a handful at a time and stir it in. Cook until the spinach has wilted and the sauce has thickened, another 2-3 mins. Tip: Add a sprinkle of sugar too (if you have some) It will really lift the flavour of the tomatoes.