• Boil a full kettle.
• While it boils, heat a frying pan on medium-high heat (no oil).
• Once hot, fry the beef mince and mushrooms, 5-6 mins.
• Break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
• Boil the spaghetti, 8 mins.

• Once the beef has browned, drain the fat. Stir in the mixed herbs and Worcester. Simmer, 30 secs.
• Stir in the passata, sun-dried tomato paste, red wine jus paste and sugar (see pantry). TIP: Put hardened red wine jus paste in hot water for 1 min.
• Bring to the boil, then lower the heat. Simmer, stirring occasionally, 4-5 mins.
• Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

• Once the pasta is cooked, drain and add to the sauce.
• Stir through three quarters of the cheese.
• Add a splash of water to loosen if needed. Taste and season with salt and pepper.
• Serve in bowls with the remaining cheese on top.

Enjoy!