Heat a large saucepan on medium-high heat (no oil).

Once hot, add the beef mince and chorizo. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, boil a full kettle for the pasta.

Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once browned, add the chopped tomatoes, mixed herbs, red wine jus paste, sugar and water for the sauce (see pantry for both amounts) to the mince. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir the sauce and bring up to a boil. Once simmering, reduce the heat to medium-low and cover with a lid. Only stir once during this time.

Meanwhile, pour the boiled water from the kettle into a large saucepan with ½ tsp salt on high heat.

Once the sauce has been simmering for 5 mins, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the sauce has cooked, taste and season with salt and pepper if needed.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Add the cooked spaghetti to the sauce along with the cheese and stir to combine.

Share the spag bol between your bowls. 

Serve the baby leaves alongside with a drizzle of balsamic glaze.