Beef Bolognese with Fresh Spinach Spaghetti

Steps

1. Cook beef Bring a large pot of salted water to the boil. Heat a drizzle of oil in a large frypan (with a lid) on medium-high heat. Add mince and a pinch of salt and cook for 3-4 minutes until browned, breaking mince up as it cooks.
2. Prep veggies While mince is cooking, finely dice onion and grate carrot and courgette. Add to mince in pan, along with garlic and Bolognese herb mix and cook for 2-3 minutes, until vegetables soften. Add wine/first measure of stock and cook for 1-2 minutes, until reduced.
3. Make Bolognese Stir in tomato paste, canned tomatoes, second measure of stock, sugar, vinegar, tomato sauce and salt. Reduce heat to medium, cover and simmer until sauce is reduced and thickened slightly, about 5 minutes. Stir occasionally.
4. Finish Bolognese Finely chop spinach and stir through sauce and simmer, covered for a further 3–4 minutes, until spinach has wilted. Season to taste.
5. Cook spaghetti While spinach wilts, shake spaghetti to separate strands and cook in pot of boiling water for 2–3 minutes until just tender, stirring occasionally to ensure strands don’t stick together. Drain, return to pot and drizzle with a little olive oil to prevent sticking. Roughly chop parsley.
6. To serve Divide spaghetti between plates and spoon over beef Bolognese sauce. Crumble over feta and sprinkle with parsley. Drizzle with a little extra-virgin olive oil if desired.