Beef Bolognaise with Quinoa Spaghetti

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Toss pumpkin on prepared tray with a drizzle of oil and season. Roast for about 20 minutes, until tender. Turn once during cooking.
2. Finely dice or grate onion; grate carrot; mince garlic. When pumpkin has 15 minutes cook time remaining, cook spaghetti in pot of boiling water for 13-15 minutes, until just tender. Stir occasionally. Drain and return to pot with a drizzle of olive oil to prevent sticking. Cover to keep warm.
3. While spaghetti cooks, heat a drizzle of oil in a large fry-pan on high heat. Cook mince for 3-4 minutes, breaking up meat as it cooks, until browned. Add onion, carrot, garlic and dried herb mix and cook for 3-4 minutes, until softened. Add wine/first measure of stock and cook for 1 minute, until evaporated.
4. Stir through tomato paste, tomatoes, second measure of stock, balsamic vinegar, salt and tomato sauce. Reduce heat to medium-high and simmer for about 5 minutes, until sauce has reduced and thickened slightly. Stir occasionally.
5. While sauce is simmering, roughly chop lettuce and cut tomato into thin wedges. Place in a bowl. Drizzle with vinegar and season just before serving. Gently fold roast pumpkin through bolognaise sauce and season to taste.
6. To serve, divide quinoa rice spaghetti between plates or bowls and spoon over bolognaise sauce. Sprinkle over cheese, drizzle with a little extra-virgin olive oil (if using) and season with plenty of freshly ground black pepper. Serve salad on the side.