Beef Bolognese with Spaghetti and Pangrattato

Steps

1. Cook pangrattato Bring a large pot of salted water to the boil. Combine breadcrumbs, garlic, olive oil and 1/2 tsp salt in a bowl. Place in a fry-pan on medium heat and cook for 3-4 minutes, stirring, until golden. Return to bowl, wipe pan clean and reserve.
2. Cook Bolognese Finely dice onion and grate courgette and carrot. Heat a drizzle of oil in reserved fry-pan on high heat. Cook beef for about 5 minutes, until browned. Add onion, courgette, carrot, garlic and Bolognese herbs to pan and cook for 3–4 minutes, until veggies are tender.
3. Add tomato paste, canned tomatoes, stock, balsamic vinegar and 1 tsp salt. Reduce heat to medium and simmer for 3-4 minutes, stirring occasionally. Fold through spinach and simmer a further 3 minutes, until spinach has wilted and sauce has thickened. Season to taste with pepper.
4. Cook pasta Add spaghetti to pot of boiling water and cook for about 12 minutes, until just tender. Stir occasionally to ensure strands don’t stick together. Drain, return to pot with a drizzle of olive oil to prevent sticking.
5. Serve spaghetti and beef Bolognese topped with pangrattato and crumbled feta cheese.