Beef, Bacon & Rosemary Spaghetti for Dinner

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the bacon and cook, stirring, until golden, 3-4 minutes. Add the carrot, celery and onion and cook until softened, 3-4 minutes. Increase the heat to high, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the salt, garlic and rosemary and cook until fragrant, 1-2 minutes. Add the tomato paste and cook until well combined, 2 minutes. Add the diced tomatoes with garlic & olive oil and crumble in the beef stock (2 cubes for 2 people / 3 cubes for 4 people). Reduce the heat to medium and simmer until thickened, 10 minutes.

While the sauce is cooking, add the spaghetti to the saucepan of boiling water. Cook until 'al dente', 10 minutes. Drain and return to the saucepan. Place the couscous in a medium bowl and crumble over 1 vegetable stock cube. Add 3/4 cup of boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside until it's time to pack lunch.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.

Stir the brown sugar and baby spinach leaves through the tomato sauce until wilted, 2 minutes. Season to taste with salt and pepper, then transfer two portions to a bowl and set aside. Add the spaghetti to the pan with the remaining sauce and toss to coat.

Divide the beef, bacon and rosemary spaghetti between plates and sprinkle over the grated Parmesan cheese.