Bolognaise Ragu with Fusilli and Baby Silverbeet

Steps

1. a large pot of salted water to the boil.
2. Heat olive oil in a large, deep, fry-pan (with a lid) on medium heat. Cook mince for 4–6 minutes, until browned, breaking it up with your spoon as it cooks. Add onion, carrot, celery, bolognaise spice mix and salt and cook for 3–4 minutes, until vegetables are soft. Add red wine (if using) or first measure of stock and leave to evaporate, about 1 minute. Stir in tomato paste, canned tomatoes, second measure of stock and sugar. Reduce heat to low, cover and simmer for 10–12 minutes, until sauce is reduced and thickened slightly.
3. Cook fusilli in pot of boiling water for 8–10 minutes, until al dente (just tender).
4. While pasta is cooking, add first measure of baby silverbeet to bolognaise sauce, cover and leave to wilt for about 2 minutes. Stir through and season to taste with salt and pepper.
5. Drain fusilli and drizzle with olive oil. In a large bowl toss together second measure of baby silverbeet and carrot. Season to taste with salt and pepper.
6. Divide fusilli between bowls and spoon over bolognaise sauce. Sprinkle over cheese and parsley (if using). Serve salad on the side.