Beef & Veggie Ragu Spaghetti

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, celery and carrot and cook until softened, 6-8 minutes. Add the remaining garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 mins.

While the veggies are cooking, add the spaghetti to the saucepan of boiling water and cook until‚ 'al dente', 10 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), drain, return to the saucepan and drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Add the diced tomatoes with garlic & olive oil, butter, brown sugar, balsamic vinegar, reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) , beef stock pot and Italian herbs to the frying pan. Stir to combine. Reduce the heat to medium and simmer until slightly thickened, 4-6 minutes.

TIP: Add a splash more pasta water if the sauce looks dry!

Add the drained spaghetti, baby spinach leaves and grated Parmesan cheese to the pan. Toss to coat. Season with salt and pepper.

TIP: You can serve the ragu on top of the spaghetti if you prefer!