Italian-Style Beef Ragu & Spaghetti

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

TIP: For best results drain oil from pan before adding the seasoning.

• Meanwhile, cook spaghetti in the saucepan of boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return the pasta to the saucepan. • Drizzle with olive oil to prevent sticking.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• To the frying pan with the beef, add passata, the butter, the brown sugar, the balsamic vinegar and some of the reserved pasta water. • Stir through beef stock pot and Italian herbs. • Reduce heat to medium, then simmer until slightly thickened, 4-6 minutes.

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

• Add drained spaghetti, baby spinach leaves and shaved Parmesan cheese. Toss to coat. Season to taste.