a) Fill and boil your kettle. While the kettle boils, heat a drizzle of oil in a large frying pan on medium-high heat. b) Add the venison mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins. IMPORTANT: The venison mince is cooked when it is no longer pink in the middle. c) Pour the boiling water from your kettle into a large saucepan and return to the boil with a pinch of salt for the pasta.

a) Add the pasta (see ingredients for amount) to the pan of boiling water and cook for 12 mins. b) Drain in a colander when cooked.

a) Stir the Italian herbs into the venison, then add the Worcester sauce, tomato passata, red wine stock and water (see ingredients for amount). Stir to dissolve the red wine stock. b) Bring to the boil then reduce the heat and simmer until thick and tomatoey, 5 mins.

a) Meanwhile, trim and grate the carrot on the coarse side of your grater (no need to peel).

a) When the sauce is nice and rich, stir through the grated carrot. b) Cook for another 2-3 mins. Season to taste with salt, pepper or a pinch of sugar (if you have any).

a) Stir the spinach through the bolognese a handful at a time to wilt it. b) Toss through the drained pasta. Tip: Add a splash of water if you need to loosen up the sauce. c) Serve in bowls. Dig in!