• Boil the kettle. Grate carrot. Finely chop brown onion. • Half-fill a large saucepan with boiling water and a pinch of salt. • Cook wholemeal fusilli pasta in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain pasta, then return to saucepan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add carrot and onion and cook, stirring, until softened, 2-3 minutes. • Add garlic & herb seasoning and garlic paste and cook until fragrant, 1 minute. • Add passata, brown sugar and reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook until slightly reduced, 2-3 minutes. TIP: For best results, drain the oil from the pan before adding the seasoning and garlic paste.

• Remove pan from heat. Add cooked fusilli, baby spinach leaves, crumbled fetta and a drizzle of olive oil. • Stir to combine. Season to taste. TIP: Add a splash more pasta water to loosen the sauce mixture, if needed.

• Divide beef and carrot fusilli between bowls. • Garnish with chilli flakes (if using). Enjoy!