Beef and Bacon Tagliatelle with Hidden Veggies

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, carrot, courgette and garlic for 4-5 minutes, stirring occasionally, until softened. Add beef and bacon mince and cook for 5-6 minutes, breaking up mince with a wooden spoon as it cooks so there are no lumps.
3. Add dried herb mix to pan with mince and stir to combine. Add red wine/stock and cook for 1 minute, until most of the liquid has evaporated. Stir through tomato paste, canned tomatoes and salt. Reduce heat to medium and simmer for 4-5 minutes, until beef and bacon sauce starts to thicken.
4. Shake tagliatelle pasta to separate strands and cook in pot of boiling water for 2-3 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
5. Roughly chop baby spinach leaves and add to beef and bacon sauce. Cook for 1 minute, until spinach begins to wilt. Season to taste with salt and pepper.
6. divide tagliatelle pasta between bowls or plates and top with beef and bacon sauce. Sprinkle over Colby cheese and chilli flakes (if using).