a) Boil a full kettle.

b) Meanwhile, halve, peel and chop the onion into small pieces.

c) Heat a large frying pan on high heat (no oil).

d) Once hot, add the lamb mince, onion and sliced mushrooms. Fry until browned all over, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. 

e) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Pour the boiled water into a large saucepan with ½ tsp salt on high heat. 

c) Add the spaghetti and bring back to the boil. Cook until tender, 8 mins. 

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

a) Once the lamb and veg have browned all over, stir in the garlic and dried oregano, then cook for 1 min more.

b) Stir the chopped tomatoes, red wine stock paste and water for the sauce (see pantry for amount) into the lamb.

c) Add a pinch of sugar (if you have any) and stir to combine.

d) Bring to the boil, then reduce the heat and simmer until thickened, 6-7 mins.

a) When the sauce has thickened, stir the spinach into the pan a handful at a time until wilted and piping hot, 1-2 mins.

a) Add the cooked spaghetti and half the hard Italian style cheese, then toss to combine.

b) Add a splash of water if it's a little dry.

c) Taste and season with salt and pepper if needed.

a) Share the lamb spag bol between your bowls.

b) Finish with a sprinkling of the remaining cheese over the top.